Ingredients  FOR THE CAULIFLOWER MARINADE:  1 cauliflower  3 tbsp olive oil  1 tsp ground cumin  1 tsp ground coriander  1 tsp garlic powder  ½ tsp ground cinnamon  ½ tsp ground turmeric  ½ tsp chilli powder  2 tbsp harissa paste  4 tbsp pure maple syrup (preferably amber syrup for its rich taste)  1 tsp salt  FOR THE DRESSING:  2 tbsp fresh lemon juice  4 tbsp pure maple syrup (preferably amber syrup for its rich taste)  2 tbsp olive oil  ¼ cup tahini paste  1 tbsp water  Salt and pepper, to taste  TO SERVE:  ½ cup feta cheese, crumbled  Handful of pomegranate seeds  Handful of roasted macadamia nuts, chopped  Handful mint leaves, torn  Method  TO MAKE THE CAULIFLOWER:  Heat your BBQ.  Mix all the ingredients for the marinade until well blended.  Put the cauliflower in a cooking dish or a large bowl, coat with the marinade and set aside for an hour.  Place the cauliflower on the BBQ then cook for about 45 minutes or until a knife can slide in easily and the cauliflower is slightly caramelised.  TO MAKE THE DRESSING:  In a small bowl, combine the lemon juice and maple syrup. Add the oil, water and tahini paste.  To serve, top the cauliflower with the dressing, feta, pomegranate seeds, macadamia nuts and mint leaves.   

Ingredients  500 gms pumpkin or butternut squash, peeled and cut into chunks  3 tbsp pure maple syrup (preferably golden colour for its delicate flavour)  1 cup pre-cooked chestnuts  4 cups vegetable stock  3/4 cup double cream  1/4 cup hazelnuts, roughly chopped  Salt and black pepper to taste  Handful chopped chives for garnish  Method  Preheat the oven to 180C/Gas 4  Put the pumpkin or butternut squash onto a baking tray, drizzle with oil, season with salt and pepper and bake for 30 – 35 minutes until soft  In a large pan, boil vegetable stock then transfer pumpkin from oven to pan and add chestnuts  Continue to cook together for a further 5 – 10 minutes reducing liquid by a third, take off the heat and stir through maple syrup and cream  Meanwhile, dry-fry hazelnuts in a pan to toast and set aside  Pour the pumpkin mixture into a blender or food processor and select the “pulse” setting. Pulse until a smooth consistency is formed  To serve, garnish with hazelnuts, chopped chives and drizzle with extra maple syrup and double cream as desired 

Ingredients  FOR THE MAPLE-ROASTED POTATOES:  1.5 kg baby red potatoes, skin on  3 tbsp olive oil  3 tbsp pure maple syrup (preferably dark syrup for its robust flavour)  Salt and pepper, to taste  FOR THE PESTO:  ¾ cup warrigal greens (or other leafy greens), roughly chopped  ½ cup parmesan  ¾ cup macadamia nuts  2 garlic cloves, peeled  3 tbsp pure maple syrup (preferably dark syrup for its robust flavour)   1 cup extra virgin olive oil  Squeeze of lemon  Black pepper  Method  FOR THE MAPLE-ROASTED POTATOES:  Preheat oven to 200°C and line a large baking tray with parchment.  Wash the potatoes, scrubbing off any dirt and chop any larger potatoes in half.  Place in the baking tray, season with salt and pepper and drizzle over the olive oil.  Use your hands to mix the potatoes, oil and seasoning, then spread evenly over the baking tray.  Roast for 25-30 minutes, turning halfway through.  Remove from the oven, drizzle with the maple syrup and roast for 5-6 additional minutes or until golden and caramelised.  FOR THE WARRIGAL GREENS AND MAPLE-CARAMELISED MACADAMIA PESTO:  In the same oven, roast the macadamia nuts for 5 minutes.  Remove from the oven, drizzle with maple syrup and roast for a further 10 minutes or until golden and caramelised. Leave to cool and set 20g aside to garnish later.  In a food processor, add the warrigal greens and blitz until broken down.  Add all the remaining pesto ingredients into the food processor and blitz until you’ve reached your desired consistency, making sure to scrape the sides with a spatula.  Taste and season as required.  TO SERVE:  In a large bowl, add the maple-roasted potatoes and 1 cup of pesto.   Stir to coat all the potatoes evenly.  Crush the reserved macadamia nuts, sprinkle over the salad and serve. 

Ingredients  4 lamb shanks  3 tbsp olive oil  1 brown onion, chopped  1 tin of chopped tomatoes  4 cloves of garlic, finely chopped  1 tsp ground coriander  1 tsp ground cumin  1 tsp paprika  1 tsp ground cinnamon  2 cups chicken stock  1 1/2 cups giant couscous  3 tbsp pure maple syrup (preferably amber syrup for its rich taste)  4 tomatoes, quartered  2 capsicums, cut into large pieces  Method  Mix the coriander, cumin, paprika and cinnamon in a bowl.  Separately, put the olive oil into a casserole dish on a medium heat.  When the oil is hot, add the spice mix and fry for 1–2 minutes.  Add the lamb shanks to the pan, making sure the shanks are coated with the spices while browning the meat.  After the lamb shanks are nice and brown, add the tin of tomatoes, onion and garlic and cook for 2–3 minutes.  Add the chicken stock to the pan, making sure the lamb shanks are largely covered, and bring it to a boil.  Add the salt and pure maple syrup to the pot, cover the pan with the lid and reduce the heat to let it simmer for 30 minutes.   After 30 minutes, adjust the seasoning to your preference.  Let the lamb continue to cook for another 2 ½ hours, turning the lamb shanks over every 30 minutes.  Then, add the peppers and fresh tomatoes to the lamb and continue to cook for another 30 minutes. The meat should be almost falling off the bones.   Meanwhile, put the couscous in a large bowl and cover with the sauce from the lamb. The liquid should cover the couscous.    Cover the bowl with the lid from the pot for about 15 minutes. This will allow the couscous to soak up all the flavours.    Uncover the bowl and fluff the couscous up with a fork.  Put the couscous onto a big platter and dish out the lamb shanks and the vegetables on top of the couscous.  Pour any remaining sauce over the dish. 

Ingredients  FOR THE PASTRY  150g unsalted butter, cut into small cubes  180g maple sugar     2 eggs  zest of ½ a lemon     ¼ tsp baking powder    375g plain flour, plus extra for dusting    FOR THE LEMON FILLING  200ml lemon juice     150g maple sugar    4 eggs   200g unsalted butter   FOR THE MERINGUE  3 egg whites  180g maple sugar  EQUIPMENT  You will also need a loose-bottom, fluted flan tin and some baking beans.      Method  TO MAKE THE PASTRY  In a food processor, add the butter and maple sugar and pulse together, then add the eggs and mix on a low speed.   When the mixture is smooth, add the flour, baking powder and lemon zest and bring together into a dough.  Wrap the dough in cling film and refrigerate for 2 hours.   Tip the dough onto a lightly floured surface and use a rolling pin to roll out the pastry until it is big enough to cover your tin.  Press the pastry into the folds of the tin and make sure that any cracks are covered.   Chill for one hour.  Put a baking sheet in oven and preheat to 180c.  Line the chilled pastry case with greaseproof paper and fill with baking beans.  Bake the pastry case for 15 mins. Remove from the oven and take out the beans and greaseproof paper.      TO MAKE THE LEMON FILLING  Add the egg, lemon juice and maple sugar to the pan and bring to a boil.   Add the butter bit by bit, mixing continuously, then pour the curd into your tart case.  Keep the tart in the fridge for 2 to 3 hoursso the curd sets.    TO MAKE THE MERINGUE  Place the egg whites in a clean, dry mixing bowl and whisk until soft peaks form.  Gradually add the maple sugar, whisking all the time until the whites reach stiff peaks.  TO ASSEMBLE  Take the tart out of the fridge.  Spoon the meringue mixture into a piping bag fitted with a plain 1½cm nozzle and pipe even blobs over the surface of the chilled curd in a neat pattern.   Gently toast the meringue with a blowtorch or place under the grill until lightly browned. 

Ingredients    FOR THE GANACHE:  255g cream  380g dark chocolate  120g gianduja milk chocolate  60g salted butter  200ml pure maple syrup (preferably amber syrup for its rich taste)  150g praline paste  Pinch of sea salt  OTHER INGREDIENTS NEEDED:  400g chocolate, to temper   Maple flakes, to decorate      Method  Chop the butter into small pieces and allow it to soften at room temperature.  Chop up the dark chocolate and giandujamilk chocolate, then place into a metal bowl.  Boil your cream in a saucepan. Once boiled, pour this over the chocolate and mix until it starts to come together.  Boil your maple syrup, and then pour into the cream and chocolate mixture. Mix continuously until it forms a silky emulsion.  Add the praline paste and sea salt and mix well.  Add the softened butter and mix until fully combined.  Leave to cool for approximately one hour. While setting, prepare a tray lined with non-stick paper.  Once your ganache starts to firm, add it to a piping bag. Pipe bulbs onto the lined tray to make your truffles. This recipe makes approximately 50 truffles. Allow to set fully, for approximately 30 minutes.  Prepare a second tray lined with non-stick paper.  Temper the separate dark chocolate, then dip each truffle into the chocolate, place on the clean tray and immediately sprinkle with maple flakes. Allow to set for 10-15 minutes and enjoy! 

Ingredients  3 1/2 cups chickpea flour  3 teaspoons baking powder  2 tablespoons pure maple syrup, plus extra for topping (preferably golden colour for its delicate flavour)  1 cup + 2 tablespoons water or almond/oat milk  1 teaspoon vegetable oil     Method  In a large bowl, slowly add water or almond/oat milk and maple syrup to the dry ingredients. Then whisk together to form a thick batter  Heat oil in a frying pan and add a ladle of batter mix and let it spread out into a thick circular shape   Look for air bubbles, browning and dry edges on one side then flip to cook the other side for 1 minute   Serve with your favourite toppings and extra maple syrup    

  Ingredients For the batter 4 bacon slices, sliced, fat & rind removed ⅔ cup plain flour / all purpose flour 2 tbsp cornflour ½ cup warm water 1 tsp dashi powder, dissolved in the warm water 3 eggs ¼ cabbage, wombok  – finely shredded 1-2 spring onion / green onion, sliced (half for batter & half for garnish) ½ cup corn, tinned 1 tbsp vegetable oil, for cooking For the toppings  2 tbsp kewpie mayonnaise 2 tbsp okonomiyaki sauce 1 tsp seaweed flakes / aonori 1 tsp bonito flakes / katsuobushi Method Fry the bacon until cooked through and crispy, then set aside to cool. No need to use oil here, as the bacon will release its own oil as you cook it. To make the batter, combine the eggs and dashi powder dissolved in the warm water in a small mixing bowl and beat gently. In a separate large mixing bowl add your all purpose flour and cornflour, then pour over with the egg and dashi stock mixture. Stir and combine until smooth. Next, add the shredded cabbage, half of the spring onion, cooked bacon and corn into the batter mixture. Mix until all the dry ingredients are evenly coated (but don’t overmix, we want to keep that cabbage nice and fluffy). There shouldn’t be much excess batter liquid at the bottom – if there is, just add a little more chopped cabbage and mix through gently. Heat a large frying pan over medium heat. Add in the vegetable oil and allow to heat up. Scoop out the mixture onto the pan, aiming for a circle shape about 10 cm / 4 inches wide. Cook each pancake for a few mins per side, until lightly browned on both sides. Transfer your freshly cooked pancakes to serving plates, then top with drizzles of kewpie mayonnaise and okonomiyaki sauce. For even better tasting okonomiyaki, top with sprinklings of dried seaweed flakes, bonito flakes and a few slices of green onion to taste. You can also optionally top with the pickled ginger and Japanese 7 spice here.

  Ingredients 500 g chicken thighs boneless skinless chicken pieces sliced into small strips or minced 2 spring onion / green onion, green sections only to garnish (white sections in marinade) ½ tbsp sesame seeds, to garnish 6 perilla leaves / shiso leaves, sliced into strips, sub spinach leaves, lettuce, rice or omit. 1 tbsp vegetable oil For the marinade 1/2 onion, chopped finely 2 spring onion / green onion, white sections only, chopped finely 2 garlic, chopped finely 1 tbsp soy sauce 1 tbsp cooking rice wine / cooking sake 1 tbsp Korean hot pepper flakes / gochugaru 1 tbsp Korean hot pepper paste / gochujang, double to make it extra spicy 1 tbsp honey, sub brown sugar or maple syrup 1 tbsp cornstarch, sub all purpose flour or potato starch 1 tsp sesame oil ½ tsp ginger grated Method Place the chicken pieces in a large bowl then add in your marinade ingredients (onion, spring onion, garlic, soy sauce, rice wine, gochugaru, gochujang, honey, cornstarch, sesame oil and ginger). Mix everything together until combined and the chicken is coated well. Pop a silicone lid over the top and place in the fridge for a minimum of 30 minutes (up to overnight). Cut the green portions of the spring onions in half, then slice thinly lengthways and place the strips into a small container of water. This will help curl them for your garnish. Alternatively, you can just slice them small and sprinkle over the top – it’s up to you! Pour the vegetable oil into a large frying pan or skillet over a medium high heat. Add in your marinated chicken and spread it right out to the edges. Allow to cook for a few minutes before flipping all the chicken pieces over. Keep frying for another few minutes, then flip again. Note: Avoiding moving the chicken around too much helps the meat cook through and the sauce to thicken. Fry for another 5 or so minutes or until the chicken is cooked through. To serve, place the perilla / spinach strips on the bottom of a plate and layer with the chicken. Top with your spring onion curls and a sprinkling of sesame seeds, then dig in! Alternatively, serve with lettuce and rice to make cups.

Ingredients 4 Moreton Bay bugs 3 garlic cloves 240 g soft salted butter 45 ml pure maple syrup (preferably amber) 45 g finely chopped flat-leaf parsley To Garnish 4 lemon wedges Pinch of sea salt Method Preheat oven to 220°C. Mash garlic to a paste, then stir together with maple syrup, soft butter, and parsley. Boil the Moreton Bay bugs in salted water and cook for 5 minutes. Transfer with tongs to a plate and place in ice-cold water. Split the bay bugs lengthwise and discard innards. Spread roughly 15 g of maple garlic butter on top of each bug, then cook in the oven for 7 minutes. Serve immediately and enjoy.