Chili and Garlic Scented Broccoli Florets


  • 800g Broccoli Florets (washed and trimmed)
  • 4 Garlic Cloves (trimmed and peeled)
  • 3 Hot Chili Peppers (trimmed, deseeded and sliced)


  1. Fill a large pot with water, add a generous amount of sea salt and heat under high heat until boiling.
  2. Place your broccoli florets into the boiling salted water for 2-3mins, until bright green and cooked al dente.  Remove and strain off the excess water.
  3. In a wide surface saute pan, add a little olive oil and heat under medium high heat until piping hot.
  4. Add your garlic cloves and cook for 1min until aromatic before adding your broccoli and chili.  Saute quickly for 2mins until the chili and garlic has perfumed and scented the broccoli.  Check the seasoning and add more salt and pepper as needed.
  5. Remove the broccoli from the pan and serve.


  • In choosing broccoli, look for broccoli that has bright green and tight compacts heads.  Avoid broccoli that has loose, discoloured (yellow) florets.  This is a sign that the broccoli is old.
  • It’s better to use a large pot filled with plenty of water to help ensure you cook your broccoli quickly and efficiently.
  • Try to do your broccoli in batches for both parboiling them and sauteing them.  If you add all your broccoli to the pot at once, you risk dropping the water temperature down too much and will likely turn your broccoli to a dull green from the temperature being too low and staying in the pot too long.  Similarly with the saute pan, it’s better to cook the broccoli in batches in a single layer so that all the broccoli florets can come into contact with the surface of the pan and cook together evenly at the same time.

Orange and Honey Glazed Carrots


  • 1.2kg Carrots (washed, peeled, trimmed and cut into 1inch chunks)
  • 2tbsp Honey
  • 1tbsp Salt
  • 3tbsp Unsalted Butter
  • 2 Oranges (zest finely grated, juiced)
  • 4 Sprigs of Thyme (flowers only)


  1. Place your carrots, honey, orange juice, butter and salt into a large wide surface pan with a lid and turn on the heat to medium high heat.  Cook under medium high heat until it reaches a boil.
  2. When it reaches a boil, turn down the heat to low and cover with a lid and allow it to simmer gently for approximately 20-30mins.
  3. Check to see the carrots are cooked approximately 80% of the way through by piercing with a sharp knife.  The knife should go through the carrots with a slight amount of resistance.  When the carrots are cooked to this point, remove the lid and turn up the heat to medium high and allow the liquid to evaporate, reduce and glaze the carrots.
  4. When almost all the liquid has evaporated and the carrots are glazed, glossy and cooked through, add your orange zest and thyme.  Toss through until well combined and serve.


  • This is great and simple side dish to serve during Sunday dinner or during holiday meals.  It’s done all in one pan, so it’s simple, tasty and convenient.  It ticks all the boxes.  I particularly enjoy serving this dish along Roast Chicken, Turkey and/or Pork.
  • If possible, try to buy organic carrots.  They tend to be sweeter and much tastier than regular carrots.  
  • Alternatively, you can substitute the honey with another sweetener such as sugar, molasses, maple syrup, etc.  However, I find that honey works best in this recipe as it resonates better with the oranges and carrots.
  • Essentially, the sugar and salt helps to draw out the moisture from the carrots during cooking.  The moisture/water content within the carrots gets released and generates steam which than cooks the carrots.  By using fresh orange juice and the carrots own juices instead of water, you help to reinforce and highlight the carrots natural sweet flavour.  Whereas water would simply dilute it.
  • It’s important to add the orange zest and thyme at the very end, so that you retain their freshness.  If you add them too early, the flavour dulls and becomes slightly muddy in my opinion.