Ingredients 1kg fresh mussels, rinsed 2tbs olive oil 1 small red onion 2 cloves garlic, finely chopped 100ml white wine 250ml TGS Co Chilli Pasta Sauce ¼ cup Italian parsley, shredded black pepper Instructions Heat a large heavy based pot with tight fitting lid over low heat. Add olive oil, then onion, garlic and freshly

Ingredients 1kg Pork spare ribs ½ cup TGS Co Plum and Pepperberry Chutney 2 tbs light soy sauce 3 tbs TGS Co Worcestershire Sauce 1 tbs mirin 2 tbs sesame oil 2 tbs honey 3 tbs balsamic vinegar Instructions Mix all ingredients together until combined. Place ribs into a lidded container and pour marinade over.

Ingredients (Vegetables) 1 carrot 100gm green beans 150gms broccoli 1 red capsicum 6 green shallots – chopped 1 tbs. chopped fresh mint 1 tbs. fresh coriander Ingredients (Dressing) 1 tbs. TGS Co Thai Chilli Sauce 1/2 teaspoon grated lime zest 1 1/2 tbs. lime juice 1 teaspoon light soy 1 tbs. oil Instructions Cut carrot

Ingredients 4 tbs balsamic vinegar 3 tbs brown sugar 150ml red wine 2 tbs TGS Co Pepperberry Mustard 2 large onions, quartered and sliced 1 tbs butter 1 tbs olive oil Instructions Bring vinegar, sugar and red wine to the boil, then reduce heat and reduce until becoming sticky. Add the Pepperberry Mustard and stir

Ingredients 1 tbs olive oil 2 tbs grated fresh ginger 400g button mushrooms 200g shitake mushrooms, trimmed and quartered 1/3 cup TGS Co Strawberry Chilli Sauce 8 shallots, thinly sliced 3 tbs TGS Co Pepperberry mustard Instructions Heat wok over high heat, add oil and heat until hot Add ginger and stir-fry for 30 seconds

Ingredients 1 large smoked ham (4 – 5kg) 500g TGS Co Apricot jam 1 tablespoon ground cinnamon 1/2 cup brown sugar 1 1/2 cups Dry Sherry 2 tbsp TGS Co Mild Wholeseed Mustard. 1 small handful cloves Instructions Preheat oven to 200C Thin the apricot jam with a little sherry and heat until it becomes

Ingredients 4 racks of lamb (4 cutlets on each) 2 tsp light soy sauce 1 clove garlic, crushed 125ml TGS Co Cumberland Sauce 1½ cups water 2 tbs flour Instructions Preheat oven to 180⁰C Cover cutlet bones with foil. Place on a rack over a baking dish and bake for 20 minutes. Brush with half

Ingredients 4 chicken thighs – butterfly as thinly as possible 1 small bunch coriander finely chopped 4 slices prosciutto 4 tbs TGS Co. Chilli Jam 100g goats cheese   Instructions Mix coriander, chilli jam and goat’s cheese to a paste. Spread onto butterfly thighs Roll thighs tightly and place at end of prosciutto slice. Roll

Ingredients 12 large green prawn (heads and tails intact), deveined 100g TGS Co. Chilli Jam 2 Kaffir lime leaves, thinly sliced 1/3 cup coriander leaves Lime Marinade 5 coriander stems, roughly chopped 2 garlic cloves, roughly chopped 5 eschalots, roughly chopped 1 small red chilli, roughly chopped 1 tbs grated fresh turmeric, or 1 teaspoon

Ingredients 4 large chicken breasts Olive oil for frying Flour for dusting Salt and pepper to taste 1/2 – 1 jar TGS Co Olive & Caperi Pasta Sauce 200ml red wine Instructions Cut large chicken fillets into 3, dust with seasoned flour Heat oil and fry until golden brown or grill chicken fillets on pre-heated