Scott Gooding Director and founder of SGF the Smart Oven™ Pro An exercise specialist of 10 years with a background in exercise science, Scott has operated a successful fitness business in Sydney since 2005. He has published 8 books under the Clean Living Series and is an ambassador for Nature’s Way Superfoods and Santa Monica Tourism. He is also the cook on channel 10’s Off-Road Adventure Show.
Baked Snapper with Fennel & Pistachio Crust 1 Prep 15 minutes / Cook 35 minutes 2 Serves 2–4 the Smart Oven™ Pro 1 medium snapper 1 bunch dill 1 bunch parsley 1 bunch coriander 2 fennel bulbs - thinly sliced with fronds removed and kept to one side 2 punnets medley cherry tomatoes 3 lemons 3 shallots - roughly chopped ⅓ cup pistachios Olive oil Sea salt Fresh black pepper Method 1. Turn FUNCTION dial to ROAST setting. 2. Turn TIME dial to 35–45 minutes, depending on the size of the fish. 3.
Tom Walton Chef & Partner of The Bucket List the Smart Oven™ Pro A young chef who’s philosophy for local, well sourced produce, extends into health, nutrition and lifestyle. “I want to share with you, my passion for good well sourced food, health and balanced lifestyle. Recipes are humble offerings, not over complicated and focus on seasonal, healthy conscious cooking, eating and living”.
Braised Lebanese 7 Spice Chicken 1 Prep 2 hours 25 minutes / Cook 4 hours 10 minutes 2 Serves 6 6 chicken marylands the Smart Oven™ Pro Burnt Eggplant 2 tablespoons baharat or Lebanese 7 Spice Herbies 2 medium eggplant 1 teaspoon salt ½ cup tahini 2 tablespoons olive oil 2 clove garlic, finely chopped 2 brown onions, peeled, sliced Juice 1 lemon 2 clove garlic, finely chopped Salt 1 teaspoon chilli flakes 3 cups chicken stock Skin form 1 preserved lemon, cut into thin strips 3 sprigs thyme Sa
Anthony Puharich Owner of Vic’s Meats the Smart Oven™ Pro Founder of Vic’s Meats, Australia’s largest meat wholesaler of premium quality meats, owner of Victor Churchill Butcher and the driving force behind Vic’s Meat Market Day. Anthony is also the voice behind “Ask the Butcher”, an iPhone application designed to demystify cooking meat at home and soon– to–be a Foxtel TV show.
Butterflied Tandori Spatchcocks 1 Prep 20 minutes / Cook 45 minutes 2 Serves 2 the Smart Oven™ Pro 2 cups of Greek yogurt (natural unsweetened) 5cm piece of fresh ginger grated finely 1 whole lemon juiced ½ cup of olive oil 2 tablespoons of Garam masala 2 tablespoons ground coriander 2 tablespoons ground cumin 1 teaspoon chilli powder 1 tablespoon ground turmeric Method 1. Mix all ingredients together. Add chicken and coat well in the mixture. 2. Refrigerate overnight. 3.
Ming Tsai Chef/Owner Blue Ginger and Blue Dragon Wellesley and Boston USA the Smart Oven™ Pro Ming Tsai is a pioneer in East-West cuisine. In its first year, Blue Ginger was named “Best New Restaurant” by Boston Magazine, was nominated by the James Beard Foundation as “Best New Restaurant 1998,” and in 2002 he was awarded “Best Chef Northeast”. His Asian gastropub, Blue Dragon, was awarded one of Esquire Magazine’s “Best New Restaurants 2013”.
Five Spice Plum Tart 1 Prep 15 minutes / Cook 16 minutes 2 Serves 6 the Smart Oven™ Pro 1 sheet puff pastry, thawed 6 ripe plums, cut into wedges ½ teaspoon five spice powder 2 teaspoons cup castor sugar Zest of 1 lemon 1 egg Dusting 1 teaspoon five spice powder ¼ cup icing sugar mixture Method 1. Turn FUNCTION dial to BAKE setting. 2. Turn TIME dial to 1 hour. 3. Turn TEMPERATURE dial to 200°C CONVECTION. Press the START button. 4. Line a baking tray with baking paper.
Simon Johnson Chef and Purveyor of Quality Foods the Smart Oven™ Pro Simon Johnson is the leading provider of Australia’s finest range of imported and home grown quality food, offering only products of the highest integrity and sourcing goods from quality producers around the world. He opened his first store in Sydney’s Pyrmont in 1992 and over the next 24 years was followed by eight stores around Australia including a flagship emporium, the Providores’ Market in Sydney’s Alexandria.
Goats Cheese & Prosciutto Pizza 1 Prep 10 minutes / Cook 15 minutes 2 Serves 2–4 the Smart Oven™ Pro 1 home made pizza base ½ cup good quality succo sauce or tomato passata sauce 240g fresh mozzarella, torn into large pieces 200g goats cheese, broken into large pieces 100g baby roma tomatoes on the vine 8 slices prosciutto 30g good quality mixed lettuces leaves Method 1. Turn FUNCTION dial to PIZZA setting. 2. Turn TIME dial to 15 minutes. 3. Turn TEMPERATURE dial to 210°C CONVECTION.
Scott Gooding Director and founder of SGF the Smart Oven™ Pro An exercise specialist of 10 years with a background in exercise science, Scott has operated a successful fitness business in Sydney since 2005. He has published 8 books under the Clean Living Series and is an ambassador for Nature’s Way Superfoods and Santa Monica Tourism. He is also the cook on channel 10’s Off-Road Adventure Show.
Lamb Shanks with Ragu 1 Prep 20 minutes / Cook 35 minutes 2 Serves 4 the Smart Oven™ Pro 2 tablespoons tallow/ghee 4–6 lamb shanks 4 small brown onions - peeled 700g bottle tomato passata 1 small jar anchovies 200g chopped pancetta 1 bunch parsley - stalks finely chopped 1 bunch oregano - roughly chopped 2 teaspoons rosemary 2 teaspoons chilli flakes 1 large sweet potato - cut into large chunks Method 1. Turn FUNCTION dial to SLOW COOK setting. 2. Turn TIME dial to 4 hours. 3.
Karen Martini Award winning chef, restaurateur, author and television presenter the Smart Oven™ Pro Karen was the founding chef at the critically acclaimed The Melbourne Wine Room and Sydney’s Icebergs Dining Room and Bar. She is the current food editor for The Age’s Epicure/ Good Living lift out. Karen is the author of 4 cookbooks and for the last eight years, Karen has been resident chef on Australia’s longest running lifestyle television series Better Homes and Gardens.
Pork Spare Ribs with Sichuan Pepper 1 Prep 15 minutes / Cook 2 hours 2 Serves 6–8 the Smart Oven™ Pro 25g dried shrimp 200ml Shaoxing wine (Chinese rice wine) 300ml oyster sauce 100ml soy sauce 5 lime leaves 10cm piece ginger, julienned 10 cloves garlic, smashed 2 tablespoons Sichuan pepper 250ml water 1 onion, finely sliced 50g dried shiitake mushrooms 1 orange, zested and juiced 2 star anise 4 red bullet chillies, split 3 tablespoons honey 8 pork spare ribs Method 1.
Cassandra Michelin Health & Lifestyle Coach the Smart Oven™ Pro Cassandra Michelin is a mum on the quest to raise super healthy kids on her urban farmyard on Sydney’s Northern Beaches. Passionate about inspiring others, Cass is the creator of #sugarfreeseptember challenge and this year launched her second eBook full of delicious real food recipes.
Pulled Lamb Lettuce Boats 1 Prep 20 minutes / Cook 6 hours 2 Serves 6–8 the Smart Oven™ Pro 1 lamb shoulder 4 tablespoons honey 1 tablespoon coconut oil Pinch salt 2 brown onions, chopped 2 large carrots, diced 4 cloves garlic, minced 2 cups bone broth/stock 5 dates Yogurt sauce 1 cup natural Greek yogurt Handful of parsley, finely chopped 2 cloves garlic, minced Pinch salt and pepper Method 1. In a food processor, combine honey, coconut oil, salt, onion, and 4 cloves of garlic to make a marinade.
Monday Morning Cooking Club the Smart Oven™ Pro Monday Morning Cooking club is made up of six woman who have been cooking together every Monday morning since 2006. They meet to explore heirloom recipes from the Jewish Community. This group of six woman cook, test, debate, celebrate and then document the best dishes in what has become the most popular cook book in Australia.
Osso Bucco with Lentils 1 Prep 15 minutes / Cook 8 hours 30 minutes 2 Serves 4 the Smart Oven™ Pro 1kg veal osso bucco 2 tablespoons olive oil 1 onion, finely chopped 1 carrot, finely chopped 2 sticks celery, finely chopped 3 cloves garlic, crushed 2 sprigs rosemary ½ bunch thyme 2 bay leaves 3 cloves 1 tin diced tomatoes 375ml (1½ cups) stock 1 cup white wine 250g French-style green lentils 3 tablespoons olive oil Handful chopped parsley Method 1. Turn FUNCTION dial to SLOW COOK setting. 2.
Matt Wilkinson Head Chef and Owner of Pope Joan the Smart Oven™ Pro Late 2010 saw Matt depart Circa to open the café Pope Joan, in East Brunswick Melbourne, with business partner Ben Foster. With its strong emphasis on locally-grown and seasonal fare, Pope Joan soon became a destination. Three years on and Pope Joan has a fantastic little produce store called Hams and Bacon.
Smoked Yoghurt & Carrot Salad 1 Prep 20 minutes / Cook 35 minutes 2 Serves 4 the Smart Oven™ Pro 150g Greek style yoghurt 50ml milk 3 bunch baby carrots, washed leaves left on 4 tablespoons olive oil Pinch salt Pepper ½ cup flat leaf parsley 4 cloves smoked garlic 2 tablespoons dukka 1 tablespoon almonds 1 tablespoon sultanas 1 tablespoon grated Parmesan 100g honey 2 tablespoons Chardonnay vinegar ½ tablespoons orange flower water Method 1. Turn FUNCTION dial to ROAST setting. 2.
Heston Blumenthal Chef and Owner of the Fat Duck and Dinner by Heston the Smart Oven™ Pro Renowned for his experimental and scientific approach to cooking and gastronomy, he holds multiple honorary degrees in recognition of his scientific approach to cooking, has published several books and television series. He was awarded the OBE (Officer of the Order of the British Empire) in the 2006 Queen’s New Years Honours List for his services to the Hospitality Industry.
Slow Cooked Lamb Shanks & Giant Couscous Salad 1 Prep 25 minutes / Cook 4 hours 2 Serves 6 Spice mix the Smart Oven™ Pro Olive oil ½ teaspoon ground ginger 200g giant couscous 1 teaspoon ground cinnamon 1 onion, peeled and finely diced 1 teaspoon ground coriander 1½ teaspoon spice mix Vinaigrette 50ml olive oil 1 teaspoon Ras-el-hanout Salt ½ tablespoons Ras-el-hanout To serve 1 tablespoon sherry vinegar 5g parsley leaves 1 teaspoon Dijon mustard 5 mint leaves 1 teaspoon spice mix 5 large
Monday Morning Cooking Club the Smart Oven™ Pro Monday Morning Cooking club is made up of six woman who have been cooking together every Monday morning since 2006. They meet to explore heirloom recipes from the Jewish Community. This group of six woman cook, test, debate, celebrate and then document the best dishes in what has become the most popular cook book in Australia.
Beef Chitarnee 1 Prep 20 minutes / Cook 8 hours 20 minutes 2 Serves 5–6 the Smart Oven™ Pro 1kg blade or chuck steak ½ cup vegetable oil 1kg onions, finely chopped 1 red capsicum, finely chopped ½ teaspoon salt 1 teaspoon grated fresh ginger 1 teaspoon crushed garlic 2 tablespoons ground coriander 2 teaspoons ground cumin 1 tablespoon paprika 1 teaspoon garam masala ½ teaspoon ground turmeric ½ teaspoon black pepper 500g ripe tomatoes, chopped ½ cup tomato paste 1 tablespoon sugar ⅓ cup brown vinegar 6 f
