An iconic Adelaide snack: a flaky meat pie served atop a thick mushy pea soup and finished with a squirt of tomato sauce. Comforting and quirky.

Dried green peas

Bicarbonate of soda

Chicken or vegetable stock

Bay leaf

Salt

Pepper

Individual meat pies

Tomato sauce

AUSTRALIAN PIE FLOATER SOUP

COOK PEAS

HEAT PIES

ASSEMBLE

FREEZE & REHEAT

Juicy grilled sausages served on thick slices of buttered bread with caramelised onions and lashings of tomato sauce and mustard.

Beef or pork sausages

Onions, sliced

Butter

Vegetable oil

Sliced white bread

Mustard

AUSTRALIAN SAUSAGE SIZZLE SARNIES

GRILL SAUSAGES

COOK ONIONS

PREP BREAD

A refreshing coconut‑laced ceviche of firm white fish marinated in lime juice then mixed with coconut milk, tomatoes, cucumber and chillies.

Firm white fish (mahi‑mahi), cubed

Lime juice

Coconut milk

Tomatoes, diced

Red onion, finely diced

Cucumber, diced

Jalapeño or chilli, minced

Fresh parsley or coriander, chopped

FIJIAN CITRUS KOKODA CEVICHE

MARINATE FISH

ADD COCONUT & VEGETABLES

SEASON & SERVE

FREEZE

Soft, spiral buns baked in sweet coconut milk syrup until golden.  A sticky, comforting treat from the islands.

Active dry yeast

Warm water

Caster sugar

Plain flour

Unsalted butter, melted

Water

Granulated sugar

SAMOAN COCONUT BUNS (PANI POPO)

MAKE DOUGH

SHAPE BUNS

ADD COCONUT SAUCE

BAKE

A moist, pudding‑like cake made from grated pumpkin, coconut cream and palm sugar, baked until caramelised.  Traditionally steamed in banana leaves.

Pumpkin, finely grated

Coconut cream

Palm sugar or dark brown sugar

Coconut flakes

Banana leaves (optional)

KIRIBATI PUMPKIN COCONUT CAKE (BUATORO)

MIX BATTER

COOL & SERVE

Soft white bread spread with a creamy cheese and onion filling, rolled up and baked until toasted.  A Southland classic nicknamed ‘southern sushi’.

Onion soup mix

Evaporated milk

Cheddar cheese, grated

White sandwich bread

Butter or margarine

NEW ZEALAND CHEESE ROLL UPS

MAKE FILLING

ROLL

Shell‑on prawns coated in a paprika and mochiko flour crust, pan‑fried and tossed in a rich garlic‑butter sauce.  Serve with steamed rice and lemon wedges.

Shell‑on prawns

Mochiko or rice flour

Paprika

Cayenne pepper

Garlic cloves, minced

Olive oil

Lemon wedges

HAWAIIAN GARLIC BUTTER SHRIMP

COAT PRAWNS

COOK GARLIC

FRY PRAWNS

ADD GARLIC BUTTER

A chilled beverage made from mashed watermelon, crushed pineapple, coconut milk and lime juice.  Thick and fruity, it’s best served over ice.

Seedless watermelon, cubed

Crushed pineapple

Coconut water

Simple syrup

TONGAN WATERMELON COCONUT 'OTAI

MASH FRUIT

COMBINE

CHILL & SERVE

An oven‑friendly version of the traditional mumu: layers of kale, root vegetables, plantains, pork belly, chicken and pineapple steamed in coconut milk under banana leaf.

Banana leaves (for lining)

Kale leaves

Taro roots, peeled and cubed

Green plantains, peeled and sliced

Sweet potatoes, cubed

Boneless chicken thighs, diced

Pork belly, diced

Pineapple, diced

Limes, quartered

PAPUA NEW GUINEA MUMU TRAY BAKE

LAYER INGREDIENTS

SEASON & ADD FRUIT

COVER & BAKE

SERVE

Chewy dumplings of sago pearls and banana steamed in banana leaves until translucent, served with warm coconut milk.  Substitute sago with tapioca pearls if unavailable.

BATCH STREET

OCEANIA & PACIFIC ISLANDS