Make it ANZAC Day at your place with recipes from Chef Jason below.


Jason’s GUNFIRE Breakfast Stew




1kg diced beef (1.5cm cubes)

20ml oil

200gm brown onion

200gm celery

200gm carrot

200gm chat potatoes

35gm crushed garlic

200gm crushed or fresh tomatoes

1 x tablespoon mixed herbs, 3 x sprigs of fresh thyme, 10gm Cracked black pepper

100mls Red wine, 1.2 litres water

120gm gravy powder and a touch of water.



Step 1.

Cut onions, celery, carrots, potatoes into big chunks (store potatoes in water to avoid them going brown) 


Step 2.

Measure out all other ingredients.


Step 3.

Heat a pot large enough for all ingredients to fit in, start by adding your oil, diced beef, onions, garlic, celery, carrots herbs, and cracked pepper.  


Step 4.

Continue to cook until beef is browned a little then add the red wine to de glace all the flavours in your pot, now add tomatoes and water, Allow to boil on high heat for about 2 hours 15 minutes (check to make sure water level stays above ingredients, just)  


Step 5.

Add strained potatoes, boil for an extra 30 minutes check beef and potatoes are al dente, then your stew is ready to thicken, take your gravy powder and mix with a touch of cold water to make a paste add to the pot until you reach your desired thickness.


Step 6.

Check the seasoning, and add some salt and pepper as needed. 


Bon appetite!


Jason’s ANZAC Biscuits


2 cups (180gm) rolled oats
1 cup (150gm) plain flour
2/3 cup (150gm) caster sugar
¾ cup (60gm) desiccated coconut
1/3 cup (115gm) golden syrup
125gm unsalted butter chopped
1 tsp bicarbonate of soda
2 tbsps of hot water


Step 1.
Preheat oven to 160.c. Place the oats, flour, sugar and coconut in a large bowl and mix to combine. Place the golden syrup and butter in a saucepan over low heat and cook, stirring, until the butter is melted. Place the bicarbonate of soda and water in a small bowl, mix to combine and add to the butter mixture.

Step 2.
Pour the butter mixture into the oat mixture and stir until well combined. Spoon heaped tablespoons of the mixture onto baking trays lined with non-stick baking paper and flatten into 7cm rounds, allowing room to spread. Bake for 10-12 minutes or until deep golden. Allow to cool on baking trays for 5 minutes before transferring to wire racks to cool completely.