Inspired by the gigantic beef sausage rolls at B85 Artisan Bakery in Camden, Sydney, these are meaty and juicy and cheesy. Everything you dream a mighty sausage roll to be! RTM‘s Chef Stephen put it best: I’m gonna maul these. 😂

Finally, epic beef sausage rolls – in Camden of all places!

I’ve always liked the idea of beef sausage rolls, but the reality never quite lived up to it. They’d just taste like meatloaf in puff pastry or were disappointingly dry – probably why classic sausage rolls are made with pork which is naturally softer and juicier than beef.

But that all changed the day I spotted the beef sausage rolls at B85 Artisan Bakery, a charming little artisan bakery tucked away in Camden, a semi-rural suburb on the outskirts of Sydney. A hidden gem loved by locals, they offer baked goods that rival trendy bakeries popping up all over inner Sydney – from sourdough to focaccia, pastries to croissants.

But those beef sausage rolls. Oh my. First – they’re BIG. Generous amount of filling with layers upon layers of puff pastry. And then there’s the flavour: cheese and jalapeño. Genius. The cheesy hit makes the filling outrageously moreish, while the little bits of jalapeño add a wee bit of barely-there-spiciness that cuts right through the richness and adds enough interest so you know you are not eating meatloaf.

But my favourite part? The cheesy, crusted ends where the beefy filling oozes out. I want to bite the ends off all of them!

And, well, you know where this conversation is headed. Yup, you guessed it – I went home and recreated my own version. 🙂

And this is RTM‘s Chef Stephen mauling one (I know, he’s got a way with words, don’t he? 😂).

Ingredients

Here’s what you need to make these statement jumbo sausage rolls. A beef stock cube (better than salt!), parmesan, cheese and juicy box-grater shredded onion are my flavour secret weapons here that pushes the savouriness of the filling into OMG territory!

Cheese jalapeño beef filling

Filling

• Onion – A whole peeled brown onion, grated to keep the pieces fine enough to cook through without sautéing separately. Plus, the onion juices add extra flavour and make the filling extra juicy. Tried and loved technique I regularly use for family favourites like meatloaf and Italian meatballs!

• Panko breadcrumbs – larger crumbs than regular breadcrumbs = softer filling. 🙂 Find them at regular grocery stores these days (Asian section) though they’re cheaper in Asian stores!

• Beef mince (ground beef) – the fattier the better! Juicier and better beef flavour – because fat is where all the flavour is.

• Beef stock cube – Better flavour than salt! This is one of the flavour secrets here. I like OXO brand because it crumbles effortlessly into powder. You could also use 1 teaspoon of powder (the jar type).

• Cheddar cheese – Like the B85 OG, I use cheddar cheese though honestly, any shreddable cheese that melts will be great here, except I don’t recommend mozzarella (not enough flavour or salt) or parmesan/pecorino and similar (next ingredient). PS Pre shredded cheese is ok here! 🙌🏻

• Parmesan cheese – I sneak in a bit for a flavour boost which does make it a little OTT on the savouriness scale!! So, you will totally survive without it, I promise. 🙂

• Pickled jalapeno – See rave above for this is so good! Find it in the pickle aisle ($3/500g). Note though, I am not sure B85 uses pickled jalapeño, it could be fresh. I like using pickled for convenience, because it’s softer (so melds better), milder and also for the tang which is welcome in this otherwise rather rich filling.

• Salt and pepper – We need a little extra salt on top of the stock cube.

• Egg – For binding the mixture. Without, it will crumble apart.

• Garlic – Because I couldn’t stop adding flavour.

For the puff PASTRY

• Frozen puff pastry – butter is better! It tastes better (butter!) and puffs better and flakes better. The packet will say “BUTTER Puff Pastry”. If it’s silent, it means it is made with oil which doesn’t have as much flavour. (Or, check ingredients).

  You will need 2 sheets. The standard Australian size is 24cm squares (9.5″). Use it semi-frozen still when it’s just pliable enough to wrap around the filling, it is much easier to handle and also easier to cut in half.

  Note: The puff pastry in the photo above and video is not butter puff pastry which is more yellowy. I accidentally bought a stack of non-butter puff pastry and I have to use it up.

• Egg, separated – We use the white part for sealing the pastry and the yolk for brushing to make it bake a beautiful deep golden brown, and also to make the sesame seeds stick.

• Sesame seeds – Like B85, I like to use white and black sesame seeds. But you won’t be arrested if you just use one or the other, or go naked! (ie no sesame seeds).

How to make B85 Beef Sausage Rolls

This base recipe makes 4 jumbo sausage rolls like the ones sold at B85. Or, you can make 8 regular size ones or 16 party sausage rolls.

1. Onion juice soaked panko – Grate onion into a bowl using a box grater. Keep all the juices – it’s the best bit! Makes the filling extra juicy and tasty. Then mix in panko so it soaks up the juices (softens, puffs when cooked = softer filling).

2. Everything but cheese – Then add all the other filling ingredients except the shredded cheese and mix it well with your hands. Get right in there and squeeze/squish until it’s combined well.

3. Crumble in cheese – Add the cheese then use your fingers to kind of “crumble” it through the mixture before mixing firmly with hands. Reason: If you don’t disperse first, then the shredded cheese gets squeezed into wads rather than mixed evenly throughout.

4. Logs – Take the 2 puff pastry sheets out of the freezer. Then divide the filling into two equal portions and shape into a log on the pastry.

   Party sausage rolls – make 4 equal logs by cutting each sheet in half, then cut each log into 4 to make 16 pieces in total.

5. Roll to enclose the pastry with the filling, finishing with a double layer on the base sealed with egg white. Trim off the excess – about 2cm / 0.8″.

   Tip: paint off cuts with egg white, sprinkle with salt and lots of parmesan, bake 20 minutes = parmesan sticks!

6. Finish – Cut each log in half to make 4 big sausage rolls in total. Paint with egg yolk, sprinkle with the sesame seeds.

7. Bake part 1 – Bake for 35 minutes in a hot 200°C/425°F (180C fan-forced). This slightly higher oven temperature makes the puff pastry golden and crispy, while the inside cooks through without drying out.

8. Elevate on rack – Then, working quickly, transfer the sausage rolls to a rack and bake for a further 15 minutes until they are very golden.

   The rack transference step is to elevate the base out of the juices that comes out of the beef so it can become crispy. It will never be ultra crispy because the filling is ultra juicy, but it’s not floppy, soggy and undercooked like too many sausage rolls are.

   Party sausage rolls – Bake 30 minutes on the tray, then 10 minutes on a rack at the same temperature.

Give them 5 minutes to cool a bit so you don’t give yourself 3rd degree burns. Then it’s game on – grab the biggest one for yourself!

The above are B85 jumbo size (makes 4). Here are party sausage roll size (makes 16), directions are in the recipe cards for these (slightly shorter bake time).

And proof of juicy insides:

Sausage roll etiquette 101

If you ever bring a knife and fork near my sausage rolls, they’ll be confiscated! These Aussie legends must be eaten with hands, with Aussie tomato sauce (ketchup also acceptable).

And if you’ve got golden flaky pastry shards all down your top, in your lap, in your hair and a ring of them surrounding your chair, that’s how you know you’ve eaten it right.

I hope you get a chance to try these! While perhaps not an exact replica of the B85 Jalapeño Cheese Beef Sausage Rolls (their flaky pastry alone is far superior to store bought), I think it captures the moreishness that makes them so unique and so memorable.

And it’s just downright tasty. So, so good! – Nagi x

Watch how to make it

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B85 Beef Sausage Rolls – with jalapeño and cheese

Recipe video above. Copycat of the legendary beef sausage rolls at B85 Artisan Bakery in the quaint Sydney suburb of Camden, these are next-level good! These are big, bold, juicy, cheesy, and loaded flavour, and I especially love how the tangy pickled jalapeño cut through the richness.

These are JUMBO, like the B85 ones. See Note 6 for party sausage rolls.

Course Snack

Cuisine Australian

Keyword beef sausage rolls, sausage rolls

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Servings 4 jumbo sausage rolls or 16 party size (Note 6)

Calories 942cal

Author Nagi

Ingredients

• 1 small onion , peeled, whole
• 1/2 cup panko breadcrumbs (Note 1)
• 500g/1 lb beef mince (ground beef), fattier the better
• 1 egg
• 2 garlic cloves , minced with garlic press or finely grated
• 1 beef stock cube , crumbled (OXO is my favourite) or 1/2 tsp cooking salt / kosher salt
• 1/2 tsp cooking salt / kosher salt (halve for table salt, +25% for flakes)
• 1/4 tsp black pepper
• 1/3 cup pickled jalapeno , roughly chopped (~3mm) (Note 2)
• 1 1/2 cups (150g) cheddar , shredded, or other cheese of choice (Note 3), pre-shredded ok
• 1/2 cup (50g) parmesan , shredded using box grater (pre-shredded ok)
• 2 sheets frozen puff pastry , butter is better (24cm / 9.5" squares) (Note 4)
• 1 egg , separated

Sprinkling:

• 1 tsp white sesame seeds
• 1/2 tsp black sesame seeds (or more white)

Serving:

• Aussie tomato sauce or ketchup

Cups – Metric

Instructions

Abbreviated recipe:

• Toss grated onion and panko, then mix everything else except cheeses. Then mix in cheese. Divide in 2, wrap in pastry, seal with egg white. 3 slits, brush with yolk, sprinkle with sesame. 35 minutes at 200°C/425°F (180C fan) then 15 minutes on a rack.

Full recipe:

• Preheat oven 200°C/425°F (180C fan-forced).
• Onion soak – Grate the onion in a bowl using a box grater, reserving all the onion juices. Add panko breadcrumbs and toss to wet.
• Everything else but cheese – Then add beef, egg, garlic, stock cube, salt, pepper and jalapeño. Mix well with hands to combine.
• "Crumble" in cheese – Add cheeses, then use fingers to firstly “crumble” the cheese through the beef before mixing well with hands (this method prevents cheese from clumping together).
• Roll – Barely thaw puff pastry (stiffer = easier to handle). Divide meat into 2 equal logs. Roll up in the puff pastry, then overlap the base with double layer, sealing with egg white. Finish with the seam side down and trim off surplus puff pastry (about 2 cm/0.8").
• Finish sausage rolls – Cut each log in half. Cut 3 diagonal slashes on the top of each sausage roll. Brush with egg yolk, sprinkle with sesame seeds.
• Bake – Place the sausage rolls on a paper lined tray. Bake for 35 minutes, then transfer onto rack (to elevate out of fat, Note 5). Bake a further 15 minutes until pastry is deep golden and underside is crispy.
• Cool on rack 5 minutes before attacking! Serve with Aussie tomato sauce or ketchup.

Notes

1. Panko breadcrumbs – Japanese breadcrumb makes the filling softer because the crumbs are larger. Staple at supermarkets in Australia these days, usually the Asian section (cheaper at Asian stores). Regular breadcrumbs work too but the filling will not be as soft.

2. Pickled jalapeno – Find them in the pickle section, they are relatively good value ($3 for a decent size jar). Use leftovers to make your tacos more interesting, use in sandwiches!

3. Cheese options – Anything shreddable that melts will be great here, except mozzarella (too mild, not salty enough) or hard cheeses like parmesan/pecorino (too salty). Cheddar is used at the bakery.

4. Puff pastry – Butter puff pastry is better (tastier, puffs better) than non-butter puff (ie puff made from oil)

5. Rack elevating – The juicy filling releases a lot of liquid, making the base soggy. The best fix I found is to elevate the rolls on a rack towards the end of baking. Note: The base will never be shatteringly crispy because the filling is so juicy, but it won’t be soggy.

6. Regular and party size sausage rolls – Make 4 logs by cutting 2 sheets of puff pastry in half. Cut each into 4 (party sausage rolls) or 2 (regular size), place on 2 trays. Bake 30 minutes on the tray then 10 minutes on a rack (same oven temp).

Leftovers will keep in the fridge for up to 4 days though the pastry will lose crispiness. Best way to reheat is in the oven at 180C/350F (160C fan) for around 12 – 15 minutes.

Freezing – Once wrapped in pastry they can be frozen. Thaw then bake per recipe. Best not to brush with yolk until just before cooking (it gets sweaty when it thaws).

Nutrition – I never said these sausage rolls are diet food! But the calories shown below are higher than reality because it doesn’t factor the meat fat and juices that comes out while baking.

Nutrition

Calories: 942cal | Carbohydrates: 53g | Protein: 50g | Fat: 68g | Saturated Fat: 25g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 216mg | Sodium: 1610mg | Potassium: 634mg | Fiber: 3g | Sugar: 3g | Vitamin A: 847IU | Vitamin C: 4mg | Calcium: 480mg | Iron: 6mg

Life of Dozer

The Australian Book Industry Awards took place the night before last. Because it was in Melbourne, Dozer wasn’t able to attend so he sent me to accept the award on his behalf. Cookbook of the year!

Of course I wanted to show you a sweet photo of me showing the trophy to Mr D. But truthfully, all he cared about was the cabanossi hiding in my hand. 😂

The post B85 Beef Sausage Rolls appeared first on RecipeTin Eats.

Hard boiled eggs are boring. Devilled eggs are fabulous!! They are the devil indeed because you will eat more than your fair share without realising it, then everybody at the party will resent you for years to come!

The way I like my devilled eggs

Devilled eggs are easy and delicious when made well. But all too often, they suffer from overcooked yolks, too much mayo, and lumpy fillings!

This version, inspired by a Julia Child recipe, swaps most of the usual mayo for butter, creating a softer, creamier texture with better flavour (butter always wins!). A touch of mustard and hot sauce adds tang and a hum of warmth without overpowering the egg, with just a smidge of mayo.

This is the way I love my devilled eggs. Rich enough for party canapés yet light enough for a meal on the side of a salad.

See FAQ below for chatter about why butter over oil, and recipe references, including April Bloomfield’s Spotted Pig, Cafe Paci, Julia Child and Serious Eats.

Proof of filling creaminess:

What you need to make devilled eggs

Firstly…. eggs! The secret ingredient in today’s recipe. 😂

the Eggs

We need 12 eggs which will make 18 to 20 pieces (ie egg halves) filled generously with the filling. 12 yolks doesn’t make enough to fill 24 pieces – unless you bulk out the filling with mayonnaise or other flavourings that overwhelm the egg flavour which then kind of defeats the purpose.

Egg size – The recipe calls for “large eggs” which are eggs sold in cartons labelled as such, 600 – 660g / 24 oz for a dozen. It will work fine with extra large eggs too (700g/25oz) but if you start getting into jumbo egg territory, use the recipe scaler to dial up the filling ingredients a bit so you get the right flavour.

TIP: Boil them from fridge-cold. This keeps the yolks a little creamier as it takes a little longer to come to temperature and cook.

FOR THE FILLING AND GARNISH

And here’s what you need for the filling and garnish. Despite the hot sauce in this (I use Tabasco), they are not spicy. It’s just enough for a faint background hum. The Tabasco provides far more flavour and tang than spiciness.

• Mayonnaise – Just a touch to loosen the filling a little. Whole egg mayonnaise is recommended as it has a smoother, more rounded flavour than regular mayo (which is sweeter and sharper), though it’s not a deal killer. Kewpie will also work.

• Tabasco or other hot sauce – This mainly adds tang and flavour, I wouldn’t call these eggs spicy at all. In fact, it is surprising how much tabasco flavour comes through without the spiciness! Feel free to use another hot sauce of choice (Franks, sriracha etc). If you are unsure of quantity because of different spiciness levels, start with less and add more at the end, to taste.

• Cold butter – Some recipes use olive oil rather than butter. But honestly, butter gives a better flavour (of course!) and the texture is nicer too – soft and creamy like buttercream frosting. Also, oil makes the filling a little pastier than using butter, because I think the oil emulsifies more strongly with the yolks.

• White wine vinegar – For extra brightness. Egg yolks with butter is so rich and creamy, you need vinegar to cut through it. Substitutes: red wine vinegar (it won’t colour the filling red), champagne or sherry vinegar, or apple cider vinegar. As a last resort: Regular white vinegar but use half the amount.

• Salt – The recipe calls for a modestly heaped 1/4 teaspoon of cooking salt / kosher salt. I know that’s a weird amount, but we’re working with on a small scale with the filling so it is what it is! Other salts – If you only have table salt which is much finer, use a heaped 1/8 teaspoon. For sea salt flakes, use a level 1/2 teaspoon.

• Dijon mustard – For extra punch and flavour. Substitute with yellow mustard (American mustard) though use a little less.

• Chives and paprika – Classic garnishes for devilled eggs. I use regular paprika (aka sweet paprika) though smoked paprika is also nice.

How to make devilled eggs

My rules are simple – don’t overcook the eggs. And don’t use too much mayo!

Oh, also, a nifty trick for how to boil eggs with nicely centred yolks for the smartest looking devilled eggs on the block!

1. centred egg yolks

For devilled eggs, you want a boiled egg with a yolk that is centred within the egg white as much as possible. This not only looks attractive but if the yolk is too off-centre, the egg white wall on one or more sides can be thin and break.

The trick for centred egg yolks is to stir the water regularly as the eggs are boiling. The centrifugal force when the eggs roll and spin helps keep the yolks centre as the whites set. We tested it and it works consistently 95% of the time, whereas without it’s kind of pot-luck where the yolks end up!

How to boil eggs with centred yolks for devilled eggs

If you read the steps and wonder – why fridge cold eggs, why boil water first? Answers are over here -> How to boil eggs.

1. Boil 10 minutes – Bring 12 cm / 5″ water to a boil in a large pot. Once it comes to a full boil, lower fridge cold eggs in gently using a spider or slotted spoon. Start the timer and boil for 10 minutes.

   ⚠️ Lower heat a touch, if needed, so the eggs are not being jostled around so much they crack (but not too much, else they won’t cook!). Make sure the pot is roomy – you need the space for the swirling step.
   💡We need hard boiled eggs for devilled eggs. If they are soft boiled, the whites are a little too fragile to pick up. 
   

2. STIR every minute – Using the handle of a wooden spoon, stir the eggs every minute 5 or 6 times. Stir around the edge of the pot at a decent pace to get the water moving, then retract and watch the eggs swirl around in the water. This is what makes the yolks cook so they are centred.

3. Sink of water – Transfer the eggs into a sink filled with cold tap water using a spider or slotted spoon. Leave for 5 minutes until cool enough to handle, then peel.

4. Peeling eggs – Crack the base of the egg (weakest point) then peel under water (it’s easier).

A note on fresh eggs

Fresh eggs (ie within 2 days of being laid, which is not any store bought egg!) will not require swirling as the whites are tight enough that the yolks stay nicely centred when boiled. Ironically though, fresh eggs are harder to peel neatly. 🙂

2. Making the devilled eggs

While some recipes will just call for mashing the filling, is so much nicer if it’s fully smooth and fluffy – easy to achieve with a quick blitz.

1. Remove yolks – Cut the eggs in half, marvel at how the yolk is centred (for most of them!). Scoop the yolks out with a teaspoon.

2. Creamy devilled eggs filling – Put the yolks and all filling ingredients EXCEPT the butter into a small food processor. Blitz until the yolks are broken up. Add the butter then blitz until there are no butter lumps remaining, scraping down the sides as needed. The filling should be smooth (smear with back of spoon to check).

   💡Blitzing tool – I use a mini food processor that came with my stick blender. Handheld electric beater works too, like making frosting! Stick blender doesn’t work (gets stuck in blades). For a regular food processor or stand mixer, either use a small bowl insert or expect to scrape down the sides a fair few times. Hand method – Use softened butter, smear/mash until smooth, push through a fine sieve.

3. Fill – Choose the best 18 to 20 egg white halves. Transfer the filling to a piping bag fitted with a nozzle of your choice (I use a star tip), though even no nozzle is fine too. Pipe the filling in generously in whatever pattern you choose, mounding it to around the same size of a whole yolk.

   💡As noted above in the ingredients sections, 12 eggs will make 18 – 20 filled halves. Eat the spare egg white halves (so healthy!), or chop them up and throw into a salad.

4. Garnish – Sprinkle with paprika and chives. Then serve!

Even better the next day!

And my last pitch for devilled eggs is sheer convenience for make ahead and storage purposes. They are great today, but even better tomorrow once the filling flavours have had a chance to meld. They keep perfectly for 3 to 4 days in the fridge – possibly even 5 days (though I feel like 4 days is my limit for peeled eggs).

Make them today and take them to a party this weekend. Or think, meal prep! Make a batch and enjoy it with a big leafy salad on the side. This is what I’ve been doing all week, having made two batches in the last 48 hours alone, plus the multiple batches my brother made (who did the leg work creating this recipe). There have been a LOT of devilled eggs in my vicinity over the past week! – Nagi x

Watch how to make it

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Devilled eggs

Recipe video above. Arguably everybody's favourite egg recipe! Easy, affordable party food that's excellent for making ahead.

Making a great one is easy – just don't overcook the eggs, don't use too much mayo and make the filling smooth rather than lumpy. Oh, and use butter rather than oil (creamier, tastier – thank you Julia Child!) and enjoy the nifty trick for boiled eggs with a neatly centred yolk.

Don't worry, they're not spicy. And PS, you don't need to wait until your next party. They make a great meal with a big Garden Salad on the side!

Course Party Food

Cuisine Western

Keyword devilled eggs, egg recipes

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Boiled eggs cooling 5 minutes minutes

Total Time 43 minutes minutes

Servings 18 – 20 pieces

Calories 59cal

Author Nagi

Ingredients

• 12 large eggs (50-55g / 2 oz each in shell, fridge cold (Note 1)

Devilled eggs filling (Note 2 for subs):

• 2 tsp Dijon mustard
• 2 tsp Tabasco or other hot sauce
• 1 tsp white wine vinegar
• 2 tsp mayonnaise , whole egg mayo preferred, or kewpie
• 1/4 heaped teaspoon cooking salt / kosher sale (Note 3)
• 50 g/ 3 tbsp cold unsalted butter , cut into 1 cm / 0.2″ cubes

Garnish:

• Paprika , regular/sweet, or smoked
• 1 tbsp chives , finely chopped

Instructions

(ABBREVIATED RECIPE)

• Hard boil eggs, halve, blitz yolks with Filling ingredients except butter, then blitz in butter. Pipe (18 – 20 pieces), garnish, serve!

(FULL RECIPE)

Hard boil eggs with centred yolks:

• Large pot – Bring a large pot with 15cm / 6 water to the boil. Lower eggs in gently using a spider or slotted spoon. Lower heat a tiny bit if needed to stop the eggs from jostling around so much they crack.
• Boil and swirl – Boil eggs for 10 minutes. Swirl the water every minute for the first 6 minutes, using the handle of a wooden spoon. Give the water 4 or 5 fast stirs in one direction to make the water and eggs swirl in the water. The centrifugal force will make the yolks cook centred in the egg white (ie no thin broken egg white walls) (Note 4).
• Peel – Fill a sink with cold tap water. Remove eggs from the boiling water using a slotted spoon or spider. Leave for 5 minutes until cool enough to handle. Tap the base then peel under water (it's easier).

Fill devilled eggs:

• Remove yolks – Cut eggs in half and remove the yolks using a teaspoon.
• Filling – Place the yolks and all filling ingredients EXCEPT butter in a small food processor (Note 5). Blitz until yolks are broken up. Add butter and blitz, scraping down the sides as needed, until the butter is blended through. The filling should be creamy (smear with back of spoon to check).
• Choose the best 18 to 20 egg white halves. (Note 6) Brush yolk crumbs off the cut surface.
• Pipe – Transfer filling into a piping bag fitted with a nozzle of your choice (I use a star). Fill so it's mounded – I do about the same amount as a whole yolk.
• Sprinkle with paprika and chives. Serve! (Best enjoyed at room temperature rather than fridge cold as the filling is creamier.)

Notes

1. “Large eggs” are an industry standard size, sold in cartons labelled “large eggs”, 600-660g / 24 oz for a dozen. “Extra large eggs” also ok, but if using jumbo, scale up the filling a touch (move servings slider until mustard increases to 2.5 teaspoons).

2. Filling subs and notes:

• Dijon mustard – American mustard but reduce to 1.5 tsp
• Tabasco – adds faint background spiciness, but mostly flavour and tang. Can use other hot sauces – Franks hot sauce, sriracha, Mexican hot sauces. Start with less, add more at the end to taste.
• Vinegar – sub with red wine vinegar, champagne or sherry vinegar, apple cider vinegar. Last resort – regular white vinegar (halve amount).
• Mayonnaise – Whole egg mayo is smoother, less tangy and less sweet. But not a huge deal if it’s regular mayo.

3. Salt – For table salt which is much finer, use a heaped 1/8 teaspoon. For sea salt flakes, use a level 1/2 teaspoon.

4. Centred yolks – For devilled eggs, we want the yolks centred as much as possible so we don’t end up with thin egg white walls that break when picked up. The swirling technique works about 90/95% – see in post for photo of eggs compared with and without the swirling.

5. Blitzing – I use the small food processor that came with my stick blender. You can also use a handheld electric beater. For hand – use softened butter, mash/stir, then pass through a sieve to make the filling smooth.

6. Quantity – 12 eggs does not make 24 pieces, it makes 20 pieces. Because I don’t like to bulk out the filling with excessive amounts of mayo to fill 24. Eat leftover whites or chop up and put in a salad!

Leftovers and make ahead – Excellent for making ahead! Perfect for 2 days, still 95% as good for 3 to 5 days (though garnish fresh, if serving to company). Best to de-chill for creamiest filling, just take out of fridge 30 minutes prior. See FAQ section for more info, including tips on transporting your eggs safely!

Nutrition per piece, assuming 20 pieces.

Nutrition

Calories: 59cal | Carbohydrates: 0.2g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 104mg | Sodium: 75mg | Potassium: 38mg | Fiber: 0.03g | Sugar: 0.1g | Vitamin A: 212IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 0.5mg

Life of Dozer

We had the fundraiser for Sophie’s Legacy at the Small Animal Specialist Hospital near my home on the weekend! Raising awareness for veterinarian mental health. I really want to show you a video but I won’t manage to finish it today, so it will have to wait until Friday. It’s special!

So for now, some phone snaps – before:

During:

After:

He did so good. It was a hot day, there were hundreds of people and we were there for most of the day.

I love this damn dog so damn much. 🥰

The post Devilled eggs appeared first on RecipeTin Eats.

Prawn cocktails, in canapé form! These one-bite mini tacos are fantastic finger food, and you’ll love the nifty trick for making the miniature taco shells – just use an upside-down muffin tin!

 Prawn cocktail mini tacos

Though you’ll catch me eating the leftover prawn filling by the spoonful, the star of today’s recipe, is not the prawns, but rather, the mini taco shells. Firstly – adorable! Versatile!

Secondly – how they’re made. It’s so nifty – just wedge tortilla rounds into taco shapes using upside down muffin tin, then bake. They come out crispy and really, truly, actually look like taco shells!

They are the perfect size for one-bite finger food, and can be filled with anything chopped small enough to fit inside. Try this Jalapeño chicken filling, spicy salmon, Thai chicken salad or even old school taco beef.

In the spirit of summer here in Australia (and an attempt to be grown-up cocktail party canapé worthy), I’ve gone for prawn cocktail with a classic Marie Rose sauce. You just can’t go wrong with that combo!

Ingredients in prawn cocktail mini tacos

Here’s what you need to make the mini tacos and prawn cocktail filling.

1. for the mini taco shells

I recommend using corn rather than flour tortillas for the mini taco shells. They have more flavour, plus they bake up crispier and have better crispy staying power (an asset, once filled with the prawn cocktail filling). However, I’d use flour tortillas in a pinch if that’s all I could get.

2. marie rose sauce for the prawn filling

The ingredients here are the same as a classic prawn cocktail. The only thing we do differently is chop the prawns up into small pieces so they fit inside the mini taco shells.

3. the prawns

Use any prawns you want. I used tiger prawns, known for their bright orange colour! See more here for information about different Australian prawn varieties.

Buy the prawns pre-cooked, in the shell. Most Australian prawns are cooked soon after being caught, which locks in freshness and flavour. As long as they are fresh, the quality is excellent!

You can also buy them raw and boil yourself, or cook raw peeled prawns (directions in recipe notes).

I recommend avoiding the frozen pre-cooked prawns. I know they are better value, but they don’t taste much like prawns, and they are much drier and and firmer than fresh prawns.

How to make prawn cocktail mini tacos

The mini taco shells will stay crispy for 2 days – super handy for getting ahead!

1. How to make the mini taco shells

Use the off cuts to make little crispy tortilla shards to sprinkle on salads. Spray with oil, sprinkle with salt and bake until crispy, then use like croutons!

1. Cut rounds from the tortillas using a 6cm / 2.4″ cutter. I get 3 out of each tortilla. Start with one tortilla at a time, then stack when you’re a pro!

   If you don’t have a cutter, use a glass and small sharp knife.

2. Warm – Spread half the tortillas on a dinner plate and microwave for 30 seconds on high to make them pliable. We need to do this because corn tortillas are stiff when cold so they will break when bent into taco shapes.

3. Salt and spray – Spray the warm tortillas with oil and sprinkle with salt.

4. Wedge into taco shapes in an upside down muffin tin! Put them in salt side down. (There is no need to salt the upper side because it gets filled with the tasty prawn cocktail filling.

   Then repeat with remaining tortillas (if you work fast, you can warm and mould in one batch).

5. Bake – Spray the surface lightly with oil (helps them brown) then bake for 12 minutes at 180°C/350°F (160°C fan-forced) or until they are golden brown and crispy.

6. Cool in the muffin tin so they set and firmly hold their shape. Then they can be removed to use or stored in an airtight container for 2 days.

   Tip: If they soften slightly for whatever reason, just reheat in the oven on a baking tray. 5 minutes at 180°C/350°F (160°C fan) should do the trick!

2. MAKING THE PRAWN COCKTAIL FILLING

This is simply a classic prawn cocktail with the prawns chopped into smaller pieces so it fits in the mini taco shells.

1. Peel the prawns.

   (I freeze the head and shells until I have enough to make prawn stock. Crush for freezer space efficiency!)

2. Chop into small 5mm / 0.2″ cubes. For large prawns, I cut them in half horizontally, then lengthways, then I dice (demonstrated in video).

3. Mix the sauce in a bowl. This can be done ahead – even the day before.

4. Add prawns – Stir the prawns in the sauce.

   Don’t do this more than 30 minutes ahead of using because the salt in the sauce = sweats the prawns = thins the sauce = coats prawns less plus soaks the taco shells faster (neither of these things are good).

3. assembling & serving

1. Fill the mini tacos shells with the prawn cocktail filling. Do this just before serving so the shells don’t become soggy. Though, if you use corn tortillas, they will stay crisp once filled for a good 30 minutes!

2. Serve – Sprinkle with chives, then transfer to a platter and serve!

Tip – keeping mini tacos upright for serving!

I’ve learnt over the years from the pros that details matter. In this situation, the detail that I never thought of previously was how to stop these mini tacos from falling over and sliding all over the plate as you pass them around. And slide, they do!!

A neat trick I learnt from JB is to use dried black beans as a bed to keep them upright. Heavy and large enough not to stick to the tacos (like rice would), and I think the black colour looks great against the tacos!

Restaurants and caters would typically opt for rock salt as a more upscale option, but dried beans are cheaper and can be re-used which is why I go for that.

You don’t need to use a bed of any kind though. You can just lie the tacos down on their side or use the tacos to hold each other up. Though if you do the later, sternly tell your guests to take from the edge, not the middle, else you will risk a mini taco domino toppling situation!! – Nagi x

Watch how to make it

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Prawn cocktail mini tacos (shrimp)

Recipe video above. Prawn cocktails, in canapé form! These one-bite mini tacos are fantastic finger food, and you’ll love the nifty trick for making the miniature taco shells – just use an upside-down muffin tin!

Fill with anything chopped small enough to fit – try Jalapeño chicken, spicy salmon, Thai chicken salad or even old school taco beef! In the spirit of summer here in Australia (and an attempt to be grown-up cocktail party canapé worthy), I've gone for prawn cocktail with a classic Marie Rose sauce.

Course Appetiser, Party Food

Cuisine Western

Keyword Appetizers, crispy rice finger food, Cucumber canape, mini tacos

Prep Time 25 minutes minutes

Cook Time 12 minutes minutes

Cooling 30 minutes minutes

Total Time 1 hour hour 7 minutes minutes

Servings 17 mini tacos

Calories 69cal

Author Nagi | RecipeTin Eats

Ingredients

Mini tacos:

• 6 corn tortillas ~13cm / 3" wide (Note 1 on flour tortillas)
• 1/4 tsp cooking salt / kosher salt (halve for table salt)
• Olive oil spray

Prawns:

• 220g/7 oz cooked prawns/shrimp, peeled (ie 500g/1 lb whole cooked in shell, then peel yourself, Note 2)

Prawn cocktail sauce:

• 4 tbsp mayonnaise , preferably whole egg, or Kewpie (Note 3)
• 1 tbsp ketchup (or Aussie tomato sauce)
• 1 tsp Worcestershire sauce
• 1/2 tsp horseradish cream , or better yet fresh horseradish (Note 4)
• 2 dashes of tabasco , for touch of spice (optional)
• 1/8 tsp cayenne pepper , for touch of spice (optional)
• 1/8 tsp garlic powder (or small garlic clove pressed using garlic crusher)
• 1 tbsp cornichons (or dill pickle), finely chopped

Garnish/serving:

• 1 tbsp chives , finely sliced (or parsley)
• Fancy options – salmon roe, caviar (not pictured)
• Dried black beans or rock salt , to keep upright when serving (optional, Note 5)

Instructions

Abbreviated recipe:

• Cut 17 x 6cm/2.4" rounds, microwave to soften, oil and salt, press into upside muffin tin. Bake 12 minutes, cool in tin. Fill!

FULL RECIPE:

Crispy mini taco shells:

• Preheat the oven to 180°C/350°F (160°C fan-forced). Get a standard 12 hole muffin tin.
• Cut circles from the tortillas using a 6cm / 2.4" cutter. (Note 6 on using offcuts)
• Warm – Spread half on a dinner plate and microwave for 30 seconds on high (makes them pliable). Spray the warm tortillas lightly with oil, sprinkle with half the salt.
• Wedge – Turn the muffin tin upside down. Wedge the tortillas salt side down between the muffin tin holes – they fold into taco shapes! Repeat with remaining rounds.
• Spray the surface of the tortillas lightly with oil (no salt).
• Bake for 12 minutes, or until quite golden and crispy. Cool in the muffin tin so they set. (Stays crisp 2 days!)

Prawn cocktail filling:

• Dice the prawns into small 5mm / 0.2" cubes (for large, cut in half horizontally, lengthwise then chop – see video).
• Mix the Marie Rose sauce in a bowl. Then stir the prawns through, just before assembling.

Assembling:

• Fill taco shells with prawn cocktail filling, sprinkle with chives. To keep them upright, place on a bed of rock salt or dried beans for serving.
• Pass around, bask in praise, be coy when people ask how you made those marvellous mini taco shells!

Notes

1. Tortillas – You’ll need more than 6 tortillas if yours are smaller or less if larger. Corn tortillas bake up crisper than flour ones, have better flavour and stay crisper for longer, but flour tortillas work too – no need to warm to make pliable & takes a few more minutes in the oven.

2. Prawns (shrimp) – Best to buy good whole prawns and peel yourself. Else, buy whole raw and boil, or pan fry – 250g/8oz raw peeled prawns, sprinkle lightly with salt then sear in a pan on medium high heat until just cooked, they will keep cooking as they rest. Cook time will vary with size: small – 1 minute each side, large – 2 minutes first side, 1 1/2 minutes second side.

I find frozen cooked peeled prawns rather flavourless. I’d use seafood sticks instead!

3. Whole egg mayonnaise – smoother, less sharp, not as sweet as regular mayo. Labelled as such on the jar – I like S&W and Hellmans. Else, Kewpie always works 🙂

4. Horseradish cream mainly adds tang here and tiny wasabi-like heat. Can be omitted, don’t sub with lemon juice (thins sauce).

5. Not essential to have a bed of something to keep them upright for serving, you can lie on side or arrange so they hold each other up. To re-use dried beans, rinse under hot water in colander, dry thoroughly tea towels, store in container indefinitely.

6. Cutting rounds – If you don’t have a round cutter, you can always trace around a glass using a small knife. Stack, to cut faster!

Use tortilla offcuts to make crispy tortilla shards for sprinkling on salads. Chop/cut into small random pieces, spray with oil, sprinkle with salt, bake 8 to 10 minutes until crispy. 

Making ahead – Mini taco shells will stay crispy for 2 days in an airtight container in the pantry (flour tortillas lose a bit of crispiness but still respectable, can re-crisp in oven for 5 minutes). For filling, prepare both sauce and prawns but don’t combine until <30 minutes before using (salt will extra juice from prawns which tins the sauce). Once filled, they will stay respectably crispy for 30 minutes, but I still scoff them down an hour later!

Nutrition per mini taco.

Nutrition

Serving: 36g | Calories: 69cal | Carbohydrates: 5.25g | Protein: 2g | Fat: 4.6g | Saturated Fat: 0.9g | Cholesterol: 15mg | Sodium: 183mg | Potassium: 47mg | Fiber: 1.1g | Sugar: 0.9g | Vitamin A: 300IU | Vitamin C: 2.5mg | Calcium: 20mg | Iron: 0.2mg

More mini one-bite appetisers!

Spicy Tuna Crispy Rice (Nobu)

Spicy Little Muffin Tin Chicken Tostadas

Cucumber Canapés with Smoked Salmon Mousse

Mini Pizza Potato Skins

Smoked Salmon Appetizer Bites

Vegetarian Garlic Stuffed Mushrooms

Finger Food

Life of Dozer

Home video from last week. What a comeback from a year ago! Can you believe he’s almost 13?!

The post Prawn cocktail mini tacos appeared first on RecipeTin Eats.

Why settle for plain chicken wings when you can have bold, spicy, New Orleans sass?! Tossed in Creole seasoning and garlic butter then baked until golden, the smell alone will make you drool. Easy enough for dinner, excellent for parties. Get in my belly!

New Orleans Chicken Wings

Today’s recipe is inspired by New Orleans Chicken Ribs I had at the Adelaide Central Markets a couple of weeks ago when I visited during my book tour. Creole seasoned chicken ribs, chargrilled and sold in paper cones, ideal for eating with your hands while walking around looking at yet more food.

Here I am with JB and Stephen (RTM boss chef) at the Adelaide Central Markets, and there I am looking pretty darn pleased with myself, clutching the chicken ribs!

Those chicken ribs were finger lickin’ good, thus it should be of no surprise to anyone that I immediately set about to copy it when I got back from the book tour. Here’s a little home video I shared when I was creating the recipe!

In case you missed it, yes, I said ribs not wings. Chicken ribs are the chicken equivalent of pork ribs and beef ribs. I call them “the better wings” because you get all the tasty slippery/juicy meat qualities of wings with a higher meat-to-bone ratio. Plus, they’re more economical.

However, irritatingly, chicken ribs aren’t available at regular grocery stores and everyday butchers, they are typically only sold at chicken shops and some Asian butchers. So while I enjoyed my first iterations using ribs, I continued making them using regular chicken wings.

They’re just as good, I promise. And it means you can make them tonight, without hunting down chicken ribs!

Ingredients in New Orleans wings

These wings probably aren’t an authentic New Orleans recipe. But it certainly captures the spirit of Louisiana with the generous amount of homemade Creole seasoning used to season the wings!

homemade Creole seasoning

Here’s what you need for the Creole seasoning. I’m willing to wager you’ve got all those herbs & spices…

• Herbs and spices – Similar to Cajun seasoning though Creole has dried herbs (oregano and thyme are common which is what I use) whereas Cajun seasoning does not. Use regular paprika (or sweet paprika), though smoked paprika would be lovely too. If you only have hot paprika, skip the cayenne pepper.

  Substitutes – Onion and garlic powder can be substituted with each other. But if you don’t have either, it will alter the flavour too much. Oregano and thyme can also be substituted with more of the other.

• Cayenne pepper – This is what adds a bit of spiciness to the wings. It’s a background hum of warmth rather than “spicy”, but feel free to leave it out.

• Brown sugar – This helps caramelise the wings as well as adding a touch of sweetness to the seasoning. I tried it with and without – and it’s definitely better with. So it’s in! Also, it increases the volume of the seasoning substantially which means it’s easier to evenly coat all the wings.

• Butter – We need it else the surface of the wings will be dry, plus it makes the skin brown and makes a tasty sauce that we baste the wings with as it bakes.

• Garlic – Because garlic + butter with anything = winning!

The chicken wings

This recipe calls for wings, but I’m also provided directions to make these with other chicken cuts and even (gasp shock horror) a vegetarian option! 😉 See below.

chicken wings

Whole chicken wings are shaped like a “Z”. I prefer to use wings cut up into drumettes (mini drumsticks) and wingettes (also called the flat) as it’s easier to eat. These days it’s easy to find them already cut up, sometimes sold as chicken wing nibbles. Else, buy them whole and cut them up yourself – it’s easy (and they’re cheaper).

Other chicken cuts and vegetarian idea!

• Chicken breast – see FAQ below for directions (pan fried, not baked)

• Skin-on, bone-in chicken thighs and chicken legs – Follow recipe as written! I’d use 5 large or 6 medium thighs, or 12 drumsticks.

• Cauliflower florets – YES!! Toss in garlic and olive oil, then the spice mixture. Roast per this recipe.

• Fish and prawns/shrimp – yes! See note 1 in the recipe.

How to make New Orleans Chicken Wings

Toss > bake. See, I told you it’s Tuesday night do-able! 🙂

1. Garlic butter – Mix the melted butter and minced garlic together. I use a garlic crusher – easy and makes the garlic “pasty” which is ideal for blending into butter. If you don’t have a garlic press, finely mince with a knife, or if you want to really impress me, smear it into a paste with the side of your knife!

2. Creole seasoning – Mix all the spices, salt, pepper and sugar in a bowl. It looks like a lot, thanks to the sugar. We want a lot – so we can thoroughly coat all the wings!

3. Toss – Here’s the order in which I toss the wings for the most even coating: half the seasoning, toss, remaining seasoning, toss, garlic butter, toss. The seasoning is everything. Nobody wants to land the wing that’s not properly coated with the spice mix!

4. Bake – Spread the wings out on a lined tray large enough so they are in a single layer with a bit of space between them (as pictured). If they are more crowded, then the tray juices may stay watery rather than reducing. (See FAQ below for what to do if this happens).

   Bake for 45 minutes (small wings) to 50 minutes (regular /large wings, pictured) until golden, basting at the 30 minute and 40 minute mark. The wings are baked at 200°C/390°F (180°C fan-forced). A little higher than usual, to get good colour on them. Colour = flavour!

5. Basting – To baste, squidge a brush into the tray juices and generously brush / dab onto the surface of the wings. This is key for getting really good flavour on the wings, so baste generously!

   Basting brush – I use a natural bristle brush which I find holds much more juices than silicone ones, so you can baste more effectively. Also, I find the silicone ones absorb smell. Suffice to say I’m not a fan! 🙂

6. Serve – Once the wings are done (45 – 50 minutes), give them one last baste (this is the most important one because the tray juices should be caramelised by now). Pile into a bowl or on a plate, then pour all the tray juices over. Sprinkle with something green if you’re feeling fancy (coriander/cilantro, parsley or green onion) then dig in!

Chicken wings with big, bold Louisiana flavours. You know it’s going to be a winner!

Make these for dinner tonight, and for your friends this weekend. Napkins required, and ice cold beer highly recommended.

Well, I’m not a beer drinker. So I’ll sip my chardy instead. Combining finger lickin’ goodness with a little class. Yep, that’s me all the way! 😂 – Nagi x

Watch how to make it

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New Orleans Chicken Wings

Recipe video above. Why settle for plain wings when you can have bold, spicy, New Orleans sass?! These are a copycat of wings I had at the Adelaide Central Markets from the Vegas Poultry stall that I can't stop thinking about. Tossed in Creole seasoning and garlic butter, then baked until golden, the smell alone will make you drool!

Key tip: Don't crowd the pan. Basting the wings with the caramelised Creole-garlic-butter tray juices is what makes these so good! (See Note 3)

Course Appetiser, Finger Food, Mains

Cuisine Cajun, Creole, Louisiana, New Orleans

Keyword Baked chicken wings, chicken wings recipe, creole food, louisiana food, new orleans food

Servings 4 – 10

Author Nagi

Ingredients

• 1.25 kg / 2.5 lb chicken wings cut up (wingettes & drumettes, Note 1)
• 50g / 3 tbsp unsalted butter
• 2 garlic cloves , crushed using garlic press (or very finely mince using knife)
• 2 tbsp roughly chopped coriander/cilantro or parsley , or sliced green onion (for sprinkling, optional)

Homemade Creole Seasoning (Note 2 for subs):

• 1 1/2 tbsp brown sugar (tightly pack the tablespoons else you'll be short)
• 2 1/2 tsp paprika (regular/sweet)
• 1 1/2 tsp cooking salt / kosher salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper

Instructions

ABBREVIATED RECIPE:

• Toss wings in spice mix in 2 batches, then garlic butter. Bake at 200°C/390°F (180°C fan) for 45-50 min, basting at 30 min, 40 min and the end.

FULL RECIPE:

• Preheat the oven to 200°C/390°F (180°C fan-forced). Line a large tray with foil then baking paper (you'll thank me later!).
• Seasoning – Mix the butter and garlic in a small bowl. Mix the Creole seasoning in a separate small bowl.
• Toss – Put the wings in a large bowl. Sprinkle over half the seasoning, toss (hands is best), sprinkle with remaining seasoning then toss again until all the wings are evenly coated. Pour over the garlic butter and toss.
• Spread the wings out on the tray, skin-side up. They should be in a single layer with a bit of space in between (Note 3 about crowding the tray).
• Bake for 45 – 50 minutes, basting the wings with the tray juices at the 30 minute and 40 minute mark, until the wings are golden. (Note 3 if tray juices remain watery)
• Remove tray from the oven. Baste generously again, transfer the wings onto a serving plate, pour over every drop of the tray juices.
• Enjoy! Sprinkle with greenery of choice, grab and sink your teeth in. Weep with joy!

Notes

Serves 4 as a meal, 8 to 10 for nibbling.

1. Chicken wings – If using whole wings (“Z” shape), use just shy of 1.5 kg / 3 lb. Use whole OR cut them through the joint into 3 pieces (see here for how). Use the drumettes and wingettes, save the wing tips for homemade chicken stock or, in my case, they go straight into the mouth of this.

Other cuts:

• Chicken ribs (the OG!) – Use 1 kg / 2 lb, reduce bake time to 40 minutes, basting at 25 min and 35 min.
• Chicken breast – Follow directions in the FAQ above. Pan frying is better.
• Bone-in, skin on thighs or drumsticks – Follow recipe as written, I’d use 5 large or 6 medium thighs, or 12 drumsticks. YUM!
• Vegetarian option – Cauliflower would be so terrific! Toss in olive oil and garlic, then the spice mix. Roast per this recipe.
• Fish – Use the spice mix in this recipe, cook per the Jerk Fish recipe. Same for pawns/shrimp.

2. Substitutes for herbs and spices:

• Cooking/kosher salt – sub 1 tsp table salt or 2 tsp sea salt flakes
• Paprika – Smoked paprika is lovely, hot paprika will make it spicy, consider omitting the cayenne.
• Garlic and onion powder – sub with extra of whichever you are missing
• Thyme and oregano – sub with extra of whichever you are missing
• Cayenne pepper – Sub with pure chilli powder or chipotle powder. Wings are not spicy, only a faint background warmth. Feel free to increase, or omit.

3. If the tray is too crowded, tray juices won’t reduce and caramelise = stays watery = less flavour basted on to the wings. See FAQ for how to fix this (remove wings, return tray with watery liquid back into oven to reduce).

Leftovers will keep in the fridge for 3 to 4 days, or freezer for 3 months though wings is one of those things you can’t beat freshly made. Reheating in the microwave is best, I find (flesh is more moist).

Life of Dozer

It’s been 3 weeks since my last recipe post while I’ve been busy with the book tour for my new cookbook Tonight and other book launch matters. So as you can imagine, the Cover Boy’s schedule has also been rather busy!

But there’s only one update that really matters:

I took Dozer into the Small Animal Specialist Hospital for a check up to see Dr James Crowley, one of the surgeons who operated on Dozer earlier this year and saved his life. I’m so happy to report that Dozer got a big thumbs up!!

And then I drove home and opened my computer to find that Google somehow knew I’d been to SASH and suggested I leave a review. So I wrote this:

As for book tour Dozer stories – I’m going to save them for an update post next week because I’m taking Dozer down to Canberra for a book signing this weekend and I’m sure more stories will be added to the files! 😂

I will share one with you though – my favourite interview ever: The Big Issue!

Not just because of Dozer’s prominence on the front cover (really 😂) but also because:

a) it’s The Big Issue*!
b) the interview was so great as it took place at RecipeTin Meals and included quotes from my team. ❤️

* The Big Issue is a street magazine that exists to give disadvantaged people (like homeless people) a chance to earn income. Here in Australia, the vendors selling The Big Issue receive 50% of every sale as commission. It is my favourite magazine!

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