A rich Beef Massaman Curry made faster in the Ninja 11-in-1, with tender beef, potatoes and beans finished gently in a fragrant coconut curry sauce.

One-pot cooking at its best. This Pork Loin Cassoulet combines tender pork cutlets, creamy beans, tomatoes, herbs and rich veal jus, finished with a golden panko crust.

Learn how to make Chef Ian’s Southern Italian-style lasagne, a memorable family recipe he was taught in Melbourne in the late 1970s. Layered with Bolognese Sauce, ham, hard-boiled eggs, cheese and creamy Béchamel, this generous dish is perfect for sharing with friends or family.

Same curry paste, different cooking method—and a noticeably different result. Chef Ian’s wok-style Thai Green Chicken Curry combines tender chicken breast, eggplant, sugar snap peas and coconut cream with the authentic flavour of Mae Ploy Green Curry Paste. Discover why chefs use quality prepared curry pastes, how to cook them properly, and how the wok method creates a fresher, more balanced medium-heat curry.

Chef Ian turns 500g of everyday beef mince into a rich, deeply flavoured traditional Bolognese using the Ninja 11-in-1. Discover why browning, pressure cooking, reducing and resting the sauce all make a difference—and how one generous batch can become several easy family meals.

Chef Ian shares a simple home-style Chicken Yakitori recipe with spring onion, steamed rice and cucumber pickle. This Kitchen Confidence tutorial introduces classic Japanese pantry flavours including soy sauce, mirin, cooking sake and Gozen Dashi Powder from the Underground Chef Pantry.

This hearty Pork Hock Minestrone Soup with Lupin Kibble is a nourishing bulk-cook recipe made in the Ninja 11-in-1. The pork hock is pressure cooked in chicken stock until tender, then combined with tomato, beans, cabbage, vegetables and Italian herbs to create a thick, comforting soup that eats like a meal. Naturally gluten-free when made with lupin kibble, this recipe is perfect for winter cooking, meal prep and stocking the freezer.

Jen’s Cornish Pasties are a special addition to our Kitchen Confidence “What Can You Do With a Pound of Mince?” series. Created by Chef Ian’s sister Jen as part of her fundraising for the Cancer Council Biggest Morning Tea, this homestyle recipe turns 500 g of minced beef, vegetables and puff pastry into golden, hearty pasties that are practical, freezer-friendly and full of family spirit.

Simple roasted baby carrots cooked in the Ninja with honey, smoked paprika, olive oil, sea salt and pepper, then served with hummus and sesame seeds. A colourful side dish that brings sweetness, texture and flavour to the plate.

Pearl couscous cooked with onion, Moroccan spice, chicken stock, olive oil and coriander. A simple, flavourful side that works beautifully with oxtail, lamb, chicken, vegetables or Middle Eastern-style dishes.

A hearty Ninja pressure cooker recipe featuring tender lamb chump chops, rustic winter vegetables, rosemary and Bone Roasters Chicken Stock. Finished with peas and crispy fried leek, this comforting one-pot dish uses small-cut potatoes to naturally thicken the sauce.

Chef Ian continues the Kitchen Confidence mince series with Moroccan Lamb Meatballs served with a quick harissa-style sauce. Using lamb mince, Spice Lab Moroccan Magic, lemon, coriander and pantry staples, this recipe shows how to turn 500g of mince into a vibrant, flavour-packed meal.

A comforting Kitchen Confidence dessert made with frosted Granite Belt Granny Smith apples, raisins, currants, cinnamon and crisp buttery filo pastry, served with vanilla ice cream and a simple vanilla custard cream sauce.

A rich and comforting Osso Bucco made simple in the Ninja 11-in-1 using sauté and pressure cooking modes. Chef Ian builds flavour with a classic onion, carrot and celery base, Rustichella Pomodoro e Basilico, Bone Roasters Veal Stock and a fresh lemon-parsley gremolata for a beautiful finish.

A warm and fragrant Kitchen Confidence recipe featuring bone-in chicken thighs marinated in Moroccan spice, pressure cooked with apricots, chicken stock, dried fruit, and coriander, then served over pearl couscous with toasted pine nuts, lemon, and fresh herbs.

A fragrant, comforting chicken laksa designed to serve four, using Laksa Mate Laksa Paste as the flavour base and finished with bok choy, bean sprouts, fresh herbs and soft boiled egg. This is a great example of how a quality pantry product can help you create a vibrant, satisfying meal with less fuss, while still relying on proper chef technique to bring everything together.

A comforting Kitchen Confidence meatloaf recipe using beef mince, Rustichella Funghi Porcini sauce, Enso Panko crumb and a smoky coffee glaze, cooked in the Ninja 11-in-1 and served with mash, beans and Vichy carrots.

A fresh and flavour-packed Kitchen Confidence recipe featuring air fryer Greek chicken breast with Panama passionfruit salsa, sweet potato and broccolini. This recipe highlights simple chef-led techniques, flavour development and easy plating ideas for confident home cooking.

A playful Kitchen Confidence dessert inspired by soft-boiled egg and soldiers, this Panama Passionfruit Brûlée with Churro Soldiers combines fresh passionfruit, white chocolate, toasted coconut, brûlée crust, and crisp churros for a dramatic finish.

A sticky, glossy Char Siu Pork Tenderloin recipe cooked in the Ninja Air Fryer and served with sesame rice, bok choy, crisp shallots, and chef-led finishing touches for a simple but impressive Kitchen Confidence meal.

A practical guide to squid ink linguini — what it is, why it works with seafood, and how to cook it properly. Includes essential tips for balancing lemon and cream in sauces for consistent, restaurant-quality results at home.

A quick and flavour-packed Asian stir-fried greens recipe using bok choy, choy sum, and snow peas. Finished with sesame, garlic, and sweet soy, this easy side dish delivers crisp texture and restaurant-quality results in minutes..

Not all curries are created equal — and not all cooks want to spend hours grinding spices to get there. This is about understanding flavour, making smart choices, and cooking with confidence using the right ingredients.

A crisp, golden pork tonkatsu made in the Ninja 11-in-1 using Enso Panko Crumbs, served with steamed rice, Kewpie cabbage slaw, sesame edamame, and finished with Enso Tonkatsu Sauce. A simple, flavour-packed Japanese-inspired meal for Kitchen Confidence members.

A one-pan dinner for two: grilled pork loin cutlets with thin chat potato slices and zucchini, finished with a glossy cranberry veal jus made from Bone Roasters Veal Jus, cranberry sauce, and dried cranberries — plated sauce-first like a chef.

Crispy, tangy, salt-and-pepper wings made the clean way — Ninja one-pot cookery, big flavour, and the perfect share plate for drinks.

A bright Kitchen Confidence summer salad: watermelon, spinach and chickpeas layered over hummus, topped with feta, basil and pepitas — finished with a quick jam + lime drizzle that proves pantry staples are tools, not one-trick ponies.

A Kitchen Confidence favourite: Greek-style koftas made from a pound of mince, served with lemon-roasted potatoes and a cool cucumber yoghurt salad — a full Mediterranean plate built on smart seasoning and simple technique.

Chef Ian’s fibre-friendly roast veg — cooked in the Ninja, skins left on, Spice Lab flavour, finished with Smoked Chipotle Honey.

A no-stress, Chef Ian-style guide to smallgoods and charcuterie — what to order, how it tastes, how to serve it, and how to use it in real cooking. Packed with practical deli-counter “confidence scripts”, simple storage tips, and an easy formula for building a wow-worthy board (without needing fancy words or foodie nerves).

A practical, confidence-building guide to plating like a chef — covering balance, plate choice, sauces, height, colour, and the small finishing touches that turn everyday meals into restaurant-worthy plates.

A Kitchen Confidence favourite with a savoury twist: Chef Ian’s Strawberry + Peppercorn Jam blends ripe strawberries, caramel notes and layered peppercorn warmth into a multi-purpose pantry weapon—perfect for toast, cheese boards, glazes, and even finishing sauces.

Chef Ian’s foolproof mashed potato made the chef way: steamed (not boiled) Sebago potatoes, riced for silky texture, then gently folded with soft butter and cream for light, fluffy mash every time.

A simple, chef-trusted batch-cook that transforms weeknight meals: learn Chef Ian’s foolproof method for jammy caramelised onions, plus storage hacks and the best ways to use them as an instant flavour upgrade.

A fast, flavour-packed side of asparagus, beans and broccolini finished in garlicky olive oil and bright lemon — Italian Garlicky Greens is the simple, restaurant-style veg upgrade that lifts any meal in minutes.

A Bit on the Side is Kitchen Confidence’s 12-recipe vegetable side series — fast, flavour-packed salads, slaws, greens and roasts designed to lift any meal, boost fibre, and make balanced plates easy (even on pasta and curry nights).

A nostalgic Aussie classic, upgraded the Underground way — rich savoury mince using Bone Roasters Veal Jus, curry warmth and smoky BBQ depth, perfect on toast and brilliant for make-ahead dinners.

A new Kitchen Confidence series hub: 12 clever, confidence-building ways to turn a pound of mince into weeknight favourites. Includes the first featured recipe — Chef Ian’s modern savoury mince — plus pantry heroes, techniques, and make-ahead tricks.

A quick, cost-effective Japanese Curry Rice made with S&B Golden Curry blocks and pressure-cooked beef, served the proper way with plenty of sauce and a crunchy quick-pickled Lebanese cucumber on the side.

A fast, flavour-packed “Underground” take on spaghetti and meatballs — Rustichella pappardelle, porcini sauce, pork & veal meatballs, veal stock, smokey chipotle honey and lemon for a bright, rich, restaurant-style bowl in under 30 minutes.

A bold, creamy prawn laksa that tastes restaurant-level but comes together fast — fragrant Laksa Mate paste, rich Bone Roasters chicken stock, silky coconut broth, and a fresh, crunchy build-your-own bowl finish. Perfect for a no-fuss midweek “big flavour” dinner.

Bold, street-food-style Malaysian chicken satay made easy with Saucy Wench sauces — juicy skewers, fluffy rice, and that addictive satay sauce finish. Big flavour, simple method, and perfect for a midweek “wow” dinner.

A quick, restaurant-style pasta you can actually pull off on a weeknight. Chef Ian’s One-Pan Creamy Mushroom Linguine uses Rustichella linguine, porcini tomato base and a splash of cream for a silky sauce, finished with lemon, pepper, parmesan and basil for big flavour with zero fuss.

This 1960s Aussie okonomiyaki uses simple pantry ingredients (no fancy extras) and finishes the classic way — with a drizzle of Worcestershire or soy sauce. Perfect for an easy, satisfying meal in minutes.

Crispy air-fried chicken wings coated in Spice Lab All American Rub and potato starch for maximum crunch, then finished with a sticky glaze of BBQ sauce and Drunken Sailor Smokey Chipotle Honey — balanced, smoky-sweet, and ridiculously moreish.

A comfort classic made easy — juicy corned beef with veg, plus Whisky Piccalilli and caramelised onion on the side.

Make café-style French toast at home: golden brioche buns, vanilla custard, summer berries, real maple syrup and Greek yoghurt. Quick, easy and delicious.