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wallaby was used a food sourced used by the aboriginal's for an environmentally friendly meet to harvest, theses days we use Wallaby to make a number of things including pies.

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Ingredients

1 egg yolk

1 1/2 tbs milk

Tomato chutney, to serve

Filling

500g diced wallaby (or kangaroo, see note)

25g chopped unsalted butter, plus extra to grease

2 tbs wholemeal flour

1 tbs extra virgin olive oil

1 large onion, finely chopped

400ml Massel beef stock

2 1/2 tbs tomato paste

2/3 cup finely chopped flat-leaf parsley

350g waxy yellow-fleshed potatoes, cut into 1-2cm cubes

Pastry

280g wholemeal flour

210g cold unsalted butter, chopped

1 tsp lemon juice

Don't forget you can add these ingredients to your Woolworths shopping list.

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"When we took over the bakery in 1997, we only made vegetarian pies. Many of our customers at Salamanca Market were requesting a meat pie. We wanted to use ingredients that were available locally and John, being Scottish, started thinking about the stews of his childhood.

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shellfish was an important part of the aboriginal's diet day to day, this was impacted from the aboriginal's access to coastal areas, today we uses shellfish in many dishes such as scallops and lobster for special events such as a sea food easter or Christmas.

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50 shellfish recipes that will have you on a seafood high

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Bypass the butcher and visit the fishmonger instead this week, with this collection of recipes to inspire you. Whether mussels, crab, prawns, oysters, lobster, Moreton Bay bugs or scallops - the gang's all here - we're...

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The Aboriginal's used Mud crabs for a food source the crab was full of meet and proteins, the Aboriginal's would roast the crab meet on fire then eat it, nowadays Mud crabs are paired restaurants, it is paired with curry powders, chill and garlic.

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The most iconic, best crab recipe in the world - Singapore Chilli Crab! Traditionally made with mud crab but can be made with any large crabs.

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In 1826, pineapples began to be grown in Sydney's Government Gardens. Since then, pineapple recipes have become popular all around the world, including a delicious one known as Australian pineapple slice.

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Make the most of pineapples in a range of sweet and savoury dishes. This sweet and crunchy tropical fruit can be used in puddings, salsas, marinades and much more...

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The South Australian wine industry has a deep history, starting in the 1840s with pioneers like John Reynell and Penfold. Today, regions like McLaren Vale, Clare Valley, and the Barossa Valley are famous for their wines, with brands like Penfolds and Yalumba continuing this legacy. todays wine is used for numerous things such as tasting and cooking uses.

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Ingredients (8)

800g-1kg piece porterhouse steak on the bone (T-bone with loin attached - from your butcher)

2 tbs extra virgin olive oil

30g unsalted butter

3 garlic cloves, sliced

6 thyme sprigs

150g Swiss brown mushrooms

2 portobello mushrooms

1 cup (250ml) red wine (we used shiraz) Chervil, to serve

Don't forget you can add these ingredients to your Woolworths shopping list.

Method

Preheat oven to 200°C. Season steak well.

Heat a large ovenproof frypan over high heat. Add oil, then add steak and cook for 3 minutes or until browned. Turn steak and add butter, garlic and thyme.

Cook, basting steak for 1 minute or until coated, then add mushrooms and coat with butter.

Add wine, bring to a simmer, then transfer to oven and roast for 5-6 minutes for medium-rare or until cooked to your liking. Remove and set aside to rest for 5 minutes.

Slice steak and serve with mushrooms, pan juices and scattered with chervil.

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Glazed t-bone with red wine and mushrooms

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If it's been a busy week dine-in with this simple and tasty T-Bone recipe and get your red-meat fix still loaded with flavour.

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People used to think golden syrup was made in Britain in 1855, but records show it was mentioned earlier, like in the South Australian Register in 1840. Now, golden syrup is used a lot in sweet desserts, like golden syrup dumplings.

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Maggie Beer's Golden Syrup Dumplings is her mother's family recipe and are such a simple dessert that can be made with simple staples from the pantry.

Step 1: Sift self raising flour into a bowl and add a pinch of salt.

Step 2: Rub the butter into the flour until it resembles breadcrumbs, add the whisked egg and stir to combine.

Step 3: Gently add the milk and mix till the dough just comes together and resembles a scone mix, be sure not to over work the dough. Set aside.

Step 4: Combine all sauce ingredients into a large fry pan. Bring to the boil to amalgamate before reducing heat to a gentle simmer.

Step 5: Flour your hands and roll the dough into the size of a twenty-cent piece. Place the balls onto a tray lined with baking paper.

Step 6: Slip the balls off the baking paper altogether into the syrup. Cover fry pan with foil to form a tight seal and cover with the lid. Cook for about 10 minutes before turning over to cook for another 10 minutes on the other side.

Step 7: Remove with a slotted spoon and serve with the remaining sauce and a jug of runny cream.

Step 8: Note: Searching for delicious ways to satisfy your sweet tooth? Our range of chocolate hampers is full of indulgent flavours such as Maggie's Salted Brandy Caramel and Dark Chocolate Belgian Wafers. Explore our full range of Maggie Beer hampers today!

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Maggie Beer's Golden Syrup Dumplings is her mother's family recipe and are such a simple dessert that can be made with simple staples from the pantry.

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Granny Smith apples were discovered by Maria Smith in Sydney, Australia, from French crab apple seeds. They're called Granny Smith after her. Apples are grown by grafting because each seed can produce different fruit. Granny Smith apples are known for their tartness and crispness and are used in cooking, baking, and eating fresh.

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After a day at the apple orchard, I'm always ready to bake the next day! I love using fresh apples in my baking because they add so much moisture. If you're an apple fan, you're going to love these Granny Smith Apple Cookies recipe! They've got a pinch of nutmeg for flavor, fresh chopped apples stirred into the batter, then finished with an apple cider glaze. These cookies scream fall and everyone loves the flavor.

Every fall my Grandmother would make these cookies. The smell of these cookies baking in the oven were always my favorite. It's not fall until I make these cookies for our family. We have a tendency to buy too many apples when we're at the North Georgia Apple Orchard and the kids pick at such a fast rate.

I always end up with so many apples and these cookies became another way to use my apples. Typically, I double the recipe to use more apple. It doesn't use up as many apples as an apple pie does, but we get sick of pie and cookies are a fun alternative.
Looking for even more great apple recipes? I've got some awesome ways to bake up your haul from the orchard and I promise your kitchen will smell amazing:
How To Make Granny Smith Apple Cookies

These are simple drop cookies and they always turn out great. I love this recipe for beginners and anyone can bake these cookies. I do recommend using a nice-quality cookie sheet with silicone baking mats. Silicone baking mats help to promote even baking and they prevent burning. Parchment paper acts in a similar way, but in my opinion, not as well. Plus, you can re-use the silicone baking mats again!

When To Make These Apple Cookies

I love to make these cookies in the fall, when we can use freshly-picked apples. However, you can make it all year round. The drop cookies are great for easy baking. I make them for church potlucks, bake sales, fall festivals and just for the family, too!

How To Keep Your Granny Smith Apple Cookies Fresh

Once your cookies are baked and cooled, store them in airtight food storage containers. For best freshness, enjoy your cookies within 3-4 days of baking. The apples keep them moist and the cookies never get too hard. That's one of the reasons I love them so much!

Can You Freeze Fresh Apple Cookies?

Yes! Drop cookies freeze so well. Store your Granny Smith Apple Cookies in a freezer bag. The cookies can be frozen for up to three months before tossing. To thaw your cookies, let them sit in the countertop for several hours until they reach room temperature again.

Recipe Substitutions

I love adding some chopped pecans to the batter if you want some crunch. Red apples work well in the recipe too, I just prefer the tartness of the Granny Smith. Another personal preference is whether you peel the apple. I prefer my apples peeled and chopped for the cookies. In my opinion, it's a better texture, but you can keep the peel on if you want.

What You'll Need From The Grocery Store:

Light Brown Sugar

Unsalted Butter

Egg

Vanilla Extract

All-Purpose Flour

Ground Nutmeg

Salt

Baking Soda

Granny Smith Apple

Directions To Make Granny Smith Apple Cookies

Preheat the oven to 375°. Prepare your cooking sheets by adding a silicone baking mat on top. In a stand mixer, Beat brown sugar, vanilla, butter and egg on medium speed until light and fluffy.

In a separate bowl whisk together the flour, nutmeg, salt and baking soda. Slowly add the dry ingredients into the wet ingredients to create a batter.

Stir in the Granny Smith Apple. Drop the cookies into 1-inch balls, two-inches apart, on the prepared baking sheets. Bake for 10-12 minutes until slightly golden brown on top. Let the cookies cool on the rack for five minutes.

In the meantime, prepare the glaze by whisking the apple cider into the powdered sugar. Drizzle over the top of the cookies and let it set for several minutes before enjoying.

Ingredients

1 Cup Packed Brown Sugar

1/2 Cup Unsalted Butter, softened

1 Egg

1 Teaspoon Vanilla

1 1/2 Cups All-purpose Flour

1 Teaspoon Ground Nutmeg

1/2 Teaspoon Salt

1/2 Teaspoon Baking Soda

1 Medium Apple, chopped (1 cup)

3 Tablespoons Apple Cider

1 Cup Powdered Sugar

Instructions

1. Preheat the oven to 375°. Prepare your cooking sheets by adding a silicone baking mat on top. In a stand mixer, Beat brown sugar, butter, egg and vanilla on medium speed until light and fluffy.

2. In a separate bowl whisk together the flour, nutmeg, salt and baking soda. Slowly add the dry ingredients into the wet ingredients to create a batter. Stir in the Granny Smith Apple.

3. Drop the cookies into 1-inch balls, two-inches apart, on the prepared baking sheets. Bake for 10-12 minutes until slightly golden brown on top. Let the cookies cool on the rack for five minutes.

4. In the meantime, prepare the glaze by whisking the apple cider into the powdered sugar. Drizzle over the top of the cookies and let it set for several minutes before enjoying.

Notes

Store leftover cookies in an airtight food storage container. For best freshness, enjoy for 3-4 days. Cookies can be frozen for up to three months.

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Did you make this recipe?

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These Granny Smith Apple Cookies have fresh chopped apples & nutmeg in the batter for spice. They're topped with an apple cider glaze!

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In the mid-1800s, James Arndell imported trout and salmon eggs to Tasmania this was a game changer for ocean life when it was a success, nowadays fish and seafood are a big part of our diet and are used to celebrate many days of the year.

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Combine cooled rice, cranberries, almonds, watercress and avocado in a large bowl. Combine lemon juice, sesame oil and extra mirin and soy sauce in a small bowl. Add to salad and gently toss to combine.

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This sweet and sticky is super easy to make, so perfect as a midweek dinner or even a show stopping dinner party dish!

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Chop suey, originally from China, gained popularity in Australia in the late 1800s. It's a mix of various ingredients, and over time, it's been adapted to local tastes.

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Chop Suey - a saucy chicken stir fry loaded with tender pieces of chicken, vegetables and smothered in Chinese brown sauce just like you get at the best Chinese restaurants! Use any vegetables you want in this quick and easy stir fry.

This recipe also shares two little known Chinese restaurant secrets so you can make a stir fry that genuinely is as good as your favourite take out!

Chop Suey - Chicken Stir Fry

Chop Suey is just a slightly westernised version of a classic, basic Chinese stir fry. Because of this, there really aren't hard and fast rules about what goes in it, but the general characteristic is that the sauce is a fairly light brown colour, there is plenty of it (and you know I love my sauce!!) and it's pretty thick so it clings to your rice or noodles.

How to make a Chop Suey that's REALLY restaurant quality

If you've ever wondered why your stir fries aren't quite as tasty as what you get from (good) Chinese restaurants, here are the two things you've probably been missing:

Secret 1 - Chinese Cooking Wine

Chinese cooking wine (or Shaoxing Wine) is the secret ingredient in almost every Chinese recipe that's used by the gallon in Chinese restaurants around the world! It adds depth and complexity of flavour into even the most simple sauces with just a small amount. Read more about it here, including why it's so important, the difference it makes in recipes and the best substitutes.

Best substitutes for Chinese Cooking Wine - Mirin or dry sherry.

Best non alcoholic substitute for Chop Suey is to use chicken broth (liquid chicken stock) in place of water in the sauce.

Secret 2 - Tenderised Chicken

Have you noticed that the chicken in Chinese restaurants is incredibly soft and almost "velvety"? It's because restaurants "velvet" the chicken (that's the term that is used).

There are a few ways to do this, but I like using a simple method where the chicken is coated in a small amount of baking soda (bi-carb), left for 20 minutes to tenderise, then rinsed before cooking in the stir fry. It's the easiest and least effort for home cooking - and 100% effect.

Velveting is optional if using chicken thighs because it's a juicy cut. But if you are using chicken breast or tenderloins and you choose to tenderise it, you are going to be amazed how juicy and tender the chicken is.
Read more about this - Velveting: Chinese Restaurant Way to Tenderise Chicken.
What goes in Chop Suey

I've make Chop Suey with ingredients that are commonly used by Chinese restaurants - Asian greens (Choi Sum), bean sprouts, carrots and mushrooms. But feel free to use whatever vegetables you want!

How to make Chop Suey

Chop Suey is a 5 minute stir fry that starts off by sautéing garlic and onion before adding vegetables in the order in which they cook. Vegetables that take longer to cook go in first, and more delicate vegetables (like leafy greens) go in last.

Then the sauce is added, simmered for just a minute or two so it thickens, then served immediately over rice to soak up all that tasty sauce!

What to serve with Chop Suey

With all that tasty sauce, Chop Suey demands to be served with rice! Though if you're looking for a low carb option, cauliflower rice is a terrific alternative.

If you're making this as part of a larger banquet or you want to make a menu to serve 4+ people, try adding some of these other dishes to your menu:

If you're new to this Chop Suey recipe, be prepared to be amazed how similar it really is to Chinese takeout.

"It's just like the stir fries at Golden Century Chinese Restaurant!!", first timers exclaim.

Or Golden Palace or Golden Pearl or Golden Wheel or Golden Unicorn or Golden Dragon.

Ahh, Chinese restaurant names, they provide much amusement. But that's a story for another time! - Nagi x

Watch how to make it

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Chop Suey - Chicken Stir Fry

Recipe video above. The essential ingredient for a great Chop Suey sauce is Chinese cooking wine. All Chinese restaurants use it! See notes for subs if you can't get your hands on it. Veggie loaded, light on the meat, this is healthy and adaptable to whatever you've got in your fridge!

Optional Tenderised Chicken (Note 1):

Sauce (or use Charlie, Note 2):

Place chicken in a bowl, sprinkle over baking soda. Use your fingers to mix then set aside for 20 minutes, no longer than 30 minutes (can get too tender). Rinse well, pat excess water with paper towels, set aside (see video).

"Velvet" Chicken (optional, Note 1)

Sauce: Place cornflour and soy sauce in a bowl. Mix until lump free. Then add remaining Sauce ingredients and stir.

Chop choy sum: Trim end off choy sum. Then cut into 7cm (3") pieces. Separate stems from leaves.

Chop carrot - Peel then cut into 3cm (1.3") pieces. Then slice the pieces thinly.

Prep Ingredients:

Heat oil in a wok or skillet over high heat. Add garlic, stir quickly, then add onion, Cook for 1 minute, moving constantly, until onion is starting to wilt.

Add chicken, cook for 1 minute until the surface changes from pink to white.

Add choy sum stems, carrot and mushrooms. Stir fry for 1 minute.

Add choy sum leaves, bean sprouts and Sauce. Stir fry for 1 to 2 minutes until the Sauce thickens to a thick syrup consistency. Vegetables should still be tender/crisp, not soggy and soft.

Serve immediately with rice (for low carb, low cal option, try Cauliflower Rice!)

Stir Fry:

1. Tenderised Chicken: Read more about Velveting Chicken the Chinese way for ultra tender chicken like you get in Chinese restaurant stir fries.

Skip the step if using chicken thigh - it's not needed, it's juicy enough.

2. CHARLIE is my All Purpose Stir Fry Sauce. If you haven't met him yet and you love stir fries, you are going to be best friends very soon. Find the recipe for him here, along with how to use him. To use Charlie for this recipe, replace the Sauce with 4 tablespoons of Charlie + 3/4 tsp cornflour / cornstarch + 3/4 cup water.

3. LIGHT SOY SAUCE: This is what keeps the sauce colour clear-ish. You can use ordinary all purpose soy sauce and it will pretty much look the same. If you use dark soy sauce, reduce to 1 tbsp - will still be tasty but the sauce will be super dark brown and a stronger soy flavour.

4. Oyster sauce - substitute with Vegetarian Oyster Sauce (available at some large grocery stores) for vegetarian / shellfish free option.

5. CHINESE COOKING WINE: An essential in Chinese cooking, used by every Chinese restaurant. Read more here.

Substitutions: dry sherry or Mirin, followed by Japanese cooking Sake.

Non alcoholic: Use chicken broth instead of water in the Sauce.

6. No need to marinate the chicken for this recipe because it's sliced thinly and there's plenty of sauce!

7. Nutrition per serving, assuming 2 servings. It's 2 very generous servings, with enough vegetables for a meal - you won't need a side for this. Excludes rice / noodles. Use low sodium soy sauce to reduce sodium.

Keywords: Chicken Stir Fry, Chop Suey

I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Originally published November 2017, modified October 2018, and updated March 2020 with new photos and video! No change to the recipe!

More stir fry favourites!

Life of Dozer

This big furry head was just out of frame in every photo in this post.....

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Chop Suey - a saucy chicken stir fry loaded with tender pieces of chicken, vegetables and smothered in Chinese brown sauce just like you get at the best Chinese restaurants! Use any vegetables you want in this quick and easy stir fry.

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Macadamia nuts have been enjoyed in Australia for centuries. Cultivation began in the 1850s, with the first commercial orchard appearing in the 1880s. today these nuts are used in salads to add crisp and in cookies to add a buttery taste.

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These white chocolate macadamia nut cookies are soft-baked style with extra chewy centers. Melted butter maintains a delicious buttery flavor while an extra egg yolk adds chewiness. They're absolutely PACKED with white chocolate and salted macadamia nuts.

Everything Old is New Again!

My website's archives are filled with over 1,000 recipes. Some of my earlier recipes are total hidden gems, but there are others that I've felt needed some work. I've been working behind the scenes updating older recipes as I find necessary. Most notable updates: peanut butter cupcakes, monkey bread, and yellow cupcakes.

Today's white chocolate macadamia nut cookies are part of this project. I craved a thicker cookie with softer, chewier centers and a distinct buttery flavor. There wasn't much in this recipe that really needed to change, so I just made a couple minor tweaks.

They're now perfect.

Video Tutorial

These are the BEST White Chocolate Macadamia Nut Cookies
And here's why:

Major chunks- lots of nuts and white chocolate

Classic comforting flavors

Extra buttery

Soft-baked style

Chewy centers

Slightly crisp edges

Easy to freeze

Re-Testing This Recipe

This recipe is a cross between my coconut macadamia nut cookies and my chewy chocolate chip cookies. Like the original recipe first published in 2012, I use melted butter instead of softened butter. I love using melted butter in cookies because it produces an extra buttery flavor as well as a chewier texture. However, it's not as simple as swapping melted butter for softened butter. (Of course it's not. It's BAKING! So particular!)

You see, melted butter- a liquid- creates spread. If there isn't enough flour to absorb the added liquid, the cookies will spread all over the baking sheet. On the other hand, if there's excess flour, the cookies will taste dry. Finding the balance between too wet and too dry is a total roll of the dice! Speaking of dry ingredients, I add 1 teaspoon of cornstarch here. This ingredient adds a little extra softness. I don't add cornstarch when making the coconut macadamia nut cookies because the coconut acts as a really soft dry ingredient, so cornstarch just isn't necessary there.

The original recipe also used an extra egg yolk. I love this addition! See my chewy chocolate chip cookies if you're curious about it. Basically, an extra egg yolk = extra richness and extra chew. Both good things. I do the same with these Snickers cookies, too.

Two final changes: I add a little more baking soda for additional volume because the original cookies typically over-spread. I also switch the amounts of sugar. Here we use an equal amount of granulated sugar and brown sugar. In addition to sweetening, brown sugar creates a soft and more flavorful cookie and granulated sugar creates spread. Balancing them helps produce a chewy, yet crispy edge cookie.

Best Macadamia Nuts to Use

I LOVE using salted dry-roasted macadamia nuts in white chocolate macadamia nut cookies. The roasted salty flavor pairs beautifully with the extra sweet white chocolate morsels- you won't regret it!

3 Cookie Tips to Improve Your Next Batch

1. Spoon & Level the Flour: The amount of flour makes or breaks a cookie recipe- literally. Spoon and level that flour or, better yet, weigh your flour.

2. Chill the Cookie Dough: Chilling the cookie dough, especially since we're using melted butter, is an imperative step in this recipe. The colder the dough, the less the cookies will over-spread into greasy puddles. You'll have thicker, sturdier, and more solid cookies.

3. Bake 1 Batch at a Time: You get the best possible results when the oven only concentrates on 1 batch at a time. If you need to bake more than one batch at a time, rotate the baking sheets from the top rack to bottom rack a couple times through the baking process to encourage even browning. And turn the sheets around as well. Ovens have hot spots!

Print

Super-Chunk White Chocolate Macadamia Nut Cookies

Author: Sally

Yield: 30 cookies 1x

Description

Notes

Keywords: white chocolate macadamia nut cookies

Are you new to this website? This email series is a great place to start. I'll walk you through a few of my most popular recipes and show you exactly why they work.

Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured on Good Morning America, HuffPost, Taste of Home, People and more.
Read more about Sally

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White Chocolate Macadamia Nut Cookies - Sally's Baking Addiction

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These white chocolate macadamia nut cookies are soft-baked style with extra chewy centers. Melted butter maintains a delicious buttery flavor while an extra egg yolk adds chewiness. They're absolutely PACKED with white chocolate and salted macadamia nuts. My website's archives are filled with over 1,000 recipes.