Ingredients • ½ cup brown sugar 50 g, not packed down • ¼ cup caster sugar 40 g, plus 1 – 2 tsp for sprinkling • ¼ cup salted butter 60 g, softened • 1 tsp white miso paste • 1 tsp matcha green tea powder heaped • 2 tbsp hot water, around 80°C – see notes • 1 tsp vanilla essence • 1 egg • 1 ½ cups self raising flour 180 g • ½ cup macadamia nuts 60 g, roughly chopped, sub hazelnut or white chocolate chips   Method To toast the macadamias (optional) Dry toast the macadamia nuts in a medium frying pan on medium heat for 2-3 minutes until golden with a slight char around the edges. Transfer into a small bowl and allow them to cool down for a few minutes before adding to the cookie dough. Tip: The flavour and aroma of toasted macadamias is out of this world! But you can skip this step if you want to save time.   To prepare the dough  Place the matcha green tea powder into a small dish and pour in the hot water. Mix well with a matcha whisk or small regular whisk until the matcha is fully dissolved and frothy. Cream the brown sugar, caster sugar and salted butter using a stand mixer or hand held beaters for around 3-5 minutes until pale and fluffy. Tip: You can use a large mixing bowl and wooden spoon if you need. Add the bloomed matcha tea, white miso paste, vanilla essence and egg, then mix together on low. Remove the bowl from the stand mixer (if using) then stir in the 1 ½ cups self raising flour and toasted macadamias using a wooden spoon until well combined. Cover and refrigerate dough for a minimum of 15 min. Cover and refrigerate dough for a minimum of 15 min.   To make the cookies 1. Preheat the oven to 180°C / 360°F. Form cookie dough balls around 3 cm / 1.5 inches in diameter, then place onto baking trays lined with baking paper / parchment paper or a silicone mat. Tip: Leave a little space next to each one, as they will expand while baking. Flatten the tops slightly and sprinkle with the extra 1-2 tsp caster sugar. Bake for around 10 minutes, or until lightly browned around the edges and cracks start to form on top. Transfer to a cooling rack until fully cooled, then serve or store in an airtight container on the benchtop.  

Ingredients • 200 g prawns, cooked, sliced in half lengthways (500 g if unshelled) • 200 g vermicelli rice noodles • 8 sheets rice paper wrappers • 3 leaves lettuce roughly chopped • 1 bunch fresh mint leaves • water boiling, for soaking vermicelli noodles • water lukewarm, for dipping rice paper sheets Ingredients for the Peanut hoisin sauce • 3 tbsp hoisin sauce • 2 tbsp crunchy peanut butter • 1 tsp sesame oil • 1 clove garlic finely chopped • water Method  Take a rice paper wrapper and rotate it in the warm water until all surface areas have been covered. Pop it on your plate and top with lettuce, mint and vermicelli on the edge closest to you, then pop the prawns about 2-3cm closer to the top edge. Now grab the bottom of the rice paper and roll it over the greens. Tuck in both sides and continue rolling up the rest of the way. That’s it! All that’s left is to dip it in your delicious peanut hoisin sauce or nuoc mam cham and eat. Yum! Method for the Peanut hoisin sauce  Add the hoisin sauce, peanut butter, sesame oil and garlic into a small saucepan and gently simmer on the stove. Stir through water a little bit at a time until the sauce has a glossy look and a smooth, slightly runny texture. Taste test a few times and add more of any ingredient or water until you’re satisfied with the flavour.

Ingredients • 1 cob loaf • 250 g sour cream, sub Greek yoghurt or cream • 250 g cream cheese • %2 tsp celery salt • 2 tsp mixed herbs dried • 4 garlic finely chopped • %2 cup parsley fresh, chopped • 2 spring onion / green onion sliced • 100 g cheddar cheese, Maffra Cheese Co • 100 g red Leicester cheese, Maffra Cheese Co Method Pre-heat the oven to 110°C / 230° and grate your cheeses. Slice around 2 cm /1 inch off the top of the cob loaf, and remove the soft bread inside. Break it up into bite size pieces and place onto a tray lined with baking paper. Add the lid and empty cob loaf and pop the tray into the oven for 5-10 minutes to lightly crisp the bread to your liking. Meanwhile, add in the sour cream, cream cheese, celery salt, mixed herbs, garlic, parsley and spring onion in a medium saucepan over medium heat and warm through for around 3-5 minutes. Next, add in the grated Maffra cheddar and red Leicester cheeses (reserving a handful of each to top). Mix again until the cheese is melted and everything is heated through, around 2 minutes. Remove the cob loaf and bread pieces from the oven and turn the oven up to 200° / 400°. Transfer the bread pieces and lid into a bowl ready to serve. Optional: Cut the lid into pieces for dipping too. Pour the cheese and garlic dip into the cob loaf and top with the remaining grated cheese. Place the cob loaf back into the oven for around 10 minutes to melt the cheese on top and warm it a little more. Serve immediately while warm and enjoy!      

Ingredients 4 salmon fillets, 500 g – skin on  2 tbsp red miso paste  1 tbsp mirin  1 tbsp cooking sake  1 tbsp soy sauce  1 tbsp sugar  1 tbsp vegetable oil      Method    In a small bowl, add the red miso paste, mirin, cooking sake, soy sauce and sugar. Mix until combined.  In a large bowl, place in the salmon fillets and the miso marinade. Coat well, cover then pop in the fridge for at least 15 minutes.  To cook, heat a medium non-stick frying pan over medium heat. Pour in your vegetable oil, then coat the pan using a brush or paper towel. Carefully pick up each salmon fillet, and place them skin side down on the pan. Note: The miso marinade is full of sugar and will char, making it look burnt in areas. This is perfectly normal and adds to the flavour. By cooking on medium heat, it allows the fish to cook through without actually burning the outside.  Leave the salmon on the skin side for 2-3 minutes, before laying them on the side to cook for another 2-3 minutes. Repeat this, cooking the top and other side of the salmon for the same amount of time, then remove from the pan.  Serve with freshly cooked rice and optional garnishes such as toasted sesame seeds and spring onion slices.    Recipes courtesy of Wandercooks. For more great recipes, go to wandercooks.com 

Brimming with protein and magnesium, the Whipped Chocolate Mousse with Strawberries is the ultimate post-running event fuel to give back to your body. With the Greek yoghurt’s protein supplies supporting muscle recovery and growth, the magnesium from the dark chocolate and cacao powder and calcium from the yoghurt swoop in to support energy production and bone health.   Ingredients:  1 160g Chobani Fit Vanilla Yogurt   1 teaspoon cacao powder   1/3 cup dark chocolate chips   Pinch of salt   Coconut oil  5-6 Strawberries (or berries of choice), diced     Method:  Melt chocolate and coconut oil in the microwave in 30 second intervals, stirring between each, until melted.  Chop strawberries in diced sized pieces.  Combine 160g Chobani fit Vanilla Yogurt, cacao powder, salt and melted chocolate with a hand mixer/food processor/blender. Just before you have finished, lightly mix in strawberries (be careful not to overmix).  Serve as is, or can be stored for up to 3-4 days. Top with additional strawberries.  Tips: you can double, triple, quadruple the recipe to make additional serves to have for later!  

Your perfect pre-run breakfast oat pancake, packed with protein and fruit, offering carbohydrates for a release of energy before you hit the pavement. Protein provides a sustained energy source, supports muscle growth and recovery through muscle synthesis, and keeps you feeling full without weighing you down as you rack up the kilometres.   Ingredients:   40g rolled oats   ¾ teaspoon baking powder   75g Chobani Fit Yogurt Vanilla (½ tub)  1 egg  Pinch of cinnamon  100g frozen berries   1 medium banana     Toppings:   Remaining Chobani Fit Vanilla Yogurt   Frozen berries   Maple syrup     Method:   Preheat oven to 180degrees   Combine all dry ingredients in a blender until fine.   Mix in yoghurt and egg to oat mix. Let this rest of the baking powder to activate.   Spray or line glass tray/baking tray and add in mixture. Add berries and banana and mix gently in  Bake for 25-30mins or until it is lightly golden and cooked all the way through.   Let it rest for a few minutes before eating  Top with remaining yoghurt and berries and maple syrup and enjoy 

  Prep: 00:20 Cooking: 02:30 COOKING TIME:  02:30 4 PORTIONS Ingredients FOR THE STEW: 4 garlic cloves 3 red onions 1 tbsp vegetable oil 2 sticks of lemongrass 4 star anise 1kg beef shin 1-2 tsp dried chilli flakes 2 tsp ground cinnamon 1 tsp ground turmeric 2 tbsp tomato purée 1 1/2 cups beef stock 1 1/2 cups coconut milk 2 ripe tomatoes 2 tbsp fish sauce 2 tbsp pure maple syrup (preferably amber syrup for its rich taste) TO SERVE: 1/2 bunch fresh mint 1/2 bunch fresh basil 2 limes  Steamed rice Method Preheat your oven to 150C. Peel and finely slice the garlic and peel the onions and slice into thin wedges Place a large casserole pot or saucepan on a medium low heat and add the garlic and onions with a couple of tablespoons of vegetable oil Crush the lemongrass a little in a pestle and mortar and add along with the star anise. Fry for 5 minutes Cut the beef into 3-4cm chunks, removing any large bits of fat or sinew and toss with the chilli flakes, cinnamon, turmeric and a good pinch of salt and pepper until well coated, then add to the pan and fry for 5 mins until browned Stir in the tomato purée, then pour in the stock and coconut milk. Chop the tomatoes and add to the pan, along with the fish sauce and the maple syrup. Bring to the boil, cover with the lid and place in the oven to cook for 2 hours or until the beef is tender Turn your oven up to 180C, remove the lid and cook for a further 30 minutes, until rich and creamy Serve the beef over hot steamed rice and garnish with freshly torn basil, mint and lime wedges for squeezing over

  PREP: 00:10  COOKING: 00:40  4 PORTIONS    Ingredients  1/2 butternut pumpkin  4 rosemary sprigs, leaves picked  2 garlic cloves, peeled and finely sliced  8 slices pancetta, finely sliced  1 tbsp olive oil  1/2 tsp chilli flakes  1/4 tsp ground cinnamon  2 tbsp pure Canadian maple syrup (preferably amber syrup for its rich taste)  4 cups vegetable stock  250g dried pasta  60g parmesan, finely grated Salt and pepper, to season     Method  Carefully remove the skin from the squash and cut it into 2cm chunks. Roughly chop the rosemary leaves. Place a large saucepan or casserole (big enough to fit all the ingredients) on medium-low heat and add a good drizzle of olive oil  Fry the pancetta and garlic for a couple of minutes until just golden then stir in the chopped rosemary leaves, butternut squash, chilli flakes and cinnamon  Fry for 4 – 5 minutes, until the squash is a little golden. Drizzle over the maple, fry for a couple more minutes till sticky and pour over the stock. Bring to the boil, then turn the heat down a little and simmer for 3 minutes  When the squash feels about half cooked stir in the pasta. The stock should just cover the pasta, but if not add a splash more boiling water  Season generously, reduce the heat and cover the pan. Cook for a further 8 – 10 minutes – you want the pasta to be al dente so check the packet instructions  When it is ready, remove the lid, turn up the heat and continue to cook for a minute or two to reduce the stock – it shouldn’t be soupy, but still a little wet, the pasta will absorb this as it cools  Add most of the parmesan and more black pepper. Taste and tweak the seasoning  Wait for 2 – 3 minutes to absorb more of the liquid off of the heat and give it a few more stirs, until silky and glossy. Then serve with the remaining parmesan over the top   

  PREP: 00:30  COOKING: 02:30  6 PORTIONS    Ingredients  2 tbsp vegetable oil  850 – 1 kg lean braising steak, cut into chunks  6 bacon rashers, chopped  2 onions, peeled and diced  4 carrots, peeled and cut into chunks  1 small swede, peeled and cut into chunks  2 cloves of garlic, chopped  1 tbsp tomato purée  3 tbsp pure maple syrup (preferably amber syrup for its rich taste)  1/4 cup Worcestershire sauce  20g fresh thyme  1 bay leaf  4 cups beef stock  3/4 cup red wine  1 tsp cornflour  2 tsp water     Method  Preheat oven to 160°C/Gas 3  Heat oil in a large casserole dish and brown the beef and bacon together  Remove meat and set aside  Using the same casserole dish, add the onions carrots, and swede and cook for about 5 minutes to soften  Add the garlic, tomato purée, maple syrup and Worcestershire sauce then return the beef and bacon to the casserole dish  Stir together and cook for another 10 minutes  Add the thyme and bay leaf, cover with the beef stock and red wine  With the lid on, transfer to the oven and bake for 2 hours until all the meat and vegetables are cooked  Remove the casserole from the oven and stir in the cornflour and water mix into the cooked casserole  Serve with buttery creamed mashed potato       

  Total Time: 45 min Prep: 25 min Cook: 20 min Serves: 8 Difficulty: Moderate Ingredients Baby spinach leaves, 75 g Egg(s), 2 medium 97% fat-free cottage cheese, ⅓ cup(s), (85g) Light sour cream, ¼ cup(s), (65ml) Fresh thyme, 1 tsp, leaves, plus sprigs to serve Reduced-fat puff pastry, 278 g, (use 2 x 170g sheets), just thawed Cooked peeled beetroot, 250 g, drained, thinly sliced Skim milk, 2 tsp Soft goat’s cheese, 80 g   Instructions Place 75g baby spinach leaves in a colander over the sink and pour over boiling water to wilt. Rinse under cold water, then squeeze firmly to remove excess liquid. Coarsely chop.  Whisk 2 eggs, ⅓ cup (85g), 97% fat-free cottage cheese and ¼ cup (65ml) light sour cream in a medium bowl.  Stir in spinach and 1 teaspoon fresh thyme leaves. Season with salt and pepper and set aside.  Preheat oven to 200°C. Thaw 2 x 170g sheets of frozen reduced-fat puff pastry. Cut 4 x 12cm rounds from each pastry sheet making, 8 in total. Place pastry rounds on two non-stick baking trays.  Thinly slice 250g drained, fresh cooked beetroot. Arrange half the beetroot slices over pastry rounds, slightly overlapping and leaving a 2cm border.  Fold up the pastry border to form a rim, pinching at 3cm intervals for a decorative edge.  Spoon the spinach mixture over the beetroot layer, then arrange the remaining beetroot slices on top.  Lightly brush 2 teaspoons of skim milk over the pastry edges.  Bake for 15 minutes. Crumble 80g soft goat’s cheese over the filling and bake for a further 5 minutes or until the pastry is crisp and golden.  Season with freshly ground pepper and sprinkle with thyme sprigs to serve.   Notes TIP: To freeze tarts, cool them, then seal them in a reusable container, with baking paper between layers. Freeze for up to 1 month. Reheat from frozen on baking trays in 180°C oven until hot.   For more free and healthy recipes, see the WeightWatchers website!