Michael Finch

#ad A little after dinner snack hack with Gippsland Dairy Toffee Honeycomb Dairy Yogurt Twist! AD #gippslanddairy

ONE POT DUMPLINGS IN LAKSA 🥣 * 4-6 garlic cloves * 1tbsp ginger, grated (I forgot to mention in VO!!) * 1 shallot * 170g laksa paste * 400ml can coconut milk * 2 tsp fish sauce * 1/2 fresh lime, juiced * 1 tbsp sugar * 900ml chicken stock/broth * pepper to taste * Chop the garlic and shallot, and grate the ginger. * • Heat a bit of oil in a large pot over medium heat. * • Add the garlic, ginger, and shallot, and cook for a few minutes until soft and fragrant. * • Add the laksa paste and cook for another 5 minutes, stirring well. * • Pour in the coconut milk and stir to combine. * • Add the chicken stock, fish sauce, lime juice, and sugar. Stir everything together. * • Bring to a gentle simmer and cook for 10–15 minutes to let the flavors blend. * • Taste and adjust seasoning if needed. * • Add the dumplings and cook for 5–7 minutes, or until heated through and floating. * • Spoon the soup and dumplings into bowls and serve hot.

CREAMY BEEF ONE POT PASTA - 1/2 onion, diced - Garlic, as much as you like - 500g beef mince - 2 tbsp tomato paste - 1 tbsp harissa paste (optional) - 2 1/2 cups chicken stock - 600ml tomato passata/ diced tomatoes - 1 cup heavy cream - 300g pasta - Fresh parsley, for garnish - parmesan cheese for the top

TIRAMISU ESPRESSO 🍸 - 30ml / 1oz Fresh espresso - 45ml / 1.5oz hennessy cognac - 15ml / .5oz Coffee Liquor - 15ml / .5oz crème de cacao - 15ml / .5oz sugar syrup - 30ml / 1oz heavy cream - 1 tbsp mascarpone - 1 egg yolk (optional)

#ad Spanish iced lattes using Moccona Coffee Liquid espresso sachets! Super good if you're on the go and need a quick coffee fix! #RipPourAdore, #MocconaMoments, #Coffee

20 MIN PULLED BBQ CHICKEN TACOS 🌮 - 1/2 red onion - 1/2 capsicum - 5 garlic cloves, minced - 500g chicken breast - 1 tbsp chipotle in adobo - 200g-250g BBQ sauce - 1 tsp chicken bullion - 1 tsp old bay seasoning - 1 tsp paprika - 1 tsp dried parsley - Salt/Pepper to taste - Flour tortillas - Cheese, I used mozzarella Method: - Cut chicken into the same size pieces, season and fry in olive oil until fully cooked, 4-5 mins per side - Separate chicken with fork or electric beaters - Fry onion, capsicum for a few minutes, add garlic and cook for a further 1-2 mins. - Add shredded chicken back to pan, BBQ sauce, chipotle, chicken bullion - Dip tortilla into chicken for a bit of colour - Add tortilla to pan, cheese and chicken on one side, fry on both sides until golden.

CRISPY RICE PAPER DUMPLINGS 🤩 - 500g minced meat (chicken, beef, or pork) - 1 large carrot - 1/4 cabbage - 5-8 cloves garlic - 1 onion - 2tbsp gochujang - 1 bunch fresh herbs, I used coriander - 10-20 rice paper sheets Sauce: - 1/4 cup soy sauce - 1/4 cup rice wine vinegar - 1 tbsp honey - 1/2 tsp chilli flakes - 1/2 tbsp roasted sesame seeds - 2 tbsp chilli oil Method: - Process onion, carrot, cabbage and garlic in a food processor and saute in pan for 10-15 mins or until vegetables are completely cooked. Remove from pan - Add beef, season with salt and power add back in vegetables once meat is cooked - Add gochujang and cook for another 2 mins. - Cut the heat and add fresh herbs. Allow to cool. - Dip one rice paper wrapper in water for no longer than 2 seconds before laying onto something, wooden is best. - add 2 tbsp - 1/4 cup mixture to the middle of the wrapper. Tuck in both sides and edges. - Using another soaked wrapper, re-wrap again but facing not wrapped side face up. - Cook in non-stick pan for 5ish mins each side or until golden brown.

PUMPKIN SOUP - 1/2 Kent pumpkin - 2 medium sweet potato - 150g guanciale (optional) - 1inch fresh ginger, roughly chopped - Whole bulb garlic, roughly chopped - 1 large onion - 2tbsp olive oil - 1/2 fresh grated nutmeg - 1/8tsp cardamom - 1/2tsp cumin - 1/2tsp coriander powder - 1/8tsp cinnamon - Pinch cayenne pepper, optional - 6 cups water (you may need more or less) - 2 tbsp chick stock powder (if not using stock instead of water) - Salt & pepper to - herbs; rosemary, thyme and bay leaves

#ad Keeping my herbs and veg fresh all week with my Brita Australia 🥬🫛🥕🥒 AD

#ad One of the best things i've ever put in my mouth! Loaded Hash Browns using @McCain Australia & NZ Hash Browns #ad

#ad these mini trifles tho! 🍰 made easy using Pauls Creamy Vanilla Custard🤯 #PaulsCustard AD

Viral Onion Parmesan Chips

STICKY DATE PUDDING 🤩 Pudding: - 200g dried dates (pitted) - 1 tsp baking soda - 1 cup boiling water - 80g butter (room temp) - 180g brown sugar - 2 eggs - 1tsp vanilla extract - 190g self raising flour, sifted Sauce: - 2 cups brown sugar - 500ml heavy cream - 1 tsp vanilla extract - 60g butter - pinch salt (don't miss this!) - Preheat oven 180°C (350F) and grease a cake tin (roughly 20cm) - Put dates, baking soda and boiling water into bowl and set aside (about 30 mins) - Add butter and brown sugar into a bowl and cream together with beaters until paler in color. - Add the eggs one at a time, make sure the first egg is mixed in through before adding the next! - If blending dates, do this now, or keep chunky, or half half is nice! - Add vanilla extract and sift flour into mixture, carefully folding in the flour. Add in the date mixture and mix until combined, don't over mix babe. - Pour batter into pan on middle oven shelf and bake for 30-35 mins or until a knife comes out clean. - To make the sauce place all ingredients into saucepan and melt down on medium low, bring up to simmer and continue to simmer/slightly boil for 5 mins < this part makes the sauce thick and extra slay!

HOMEMADE HOT HONEY RECIPE 🍯🔥 - 500ml honey - 1 tbsp hot sauce (more if you want hotter) - 3 tsp chilli flakes - pinch salt - 2 tsp apple cider vinegar - Bring all ingredients except ACV up to a simmer and allow to bubble for 2-3 minutes. - Allow to cool completely, add ACV and mix in.

Homemade butter was a must after I heard about the @NYX Professional Makeup BUTTERMELT blushes, they smell amazing and feel like BUTTA #NYXCosmeticsAUNZ #ButtermeltBlush #Ad

TUNA RICE BALLS 🫶🏻 RICE: - 2 cups jasmin rice, cooked - 1 tsp sesame oil - 1/2 tbsp furikake - 1 tbsp gochujang - 1 packet roasted seaweed (for outside balls) TUNA FILLING: - 150g canned tuna - 2 tbsp mayo - 1/4 tsp sesame oil - 1/4 tsp toasted sesame seeds - 1 tsp gochujang METHOD: 1. In a large bowl, mix the warm cooked jasmine rice with sesame oil, furikake, and gochujang until well combined. Let it cool slightly. 2. In a separate bowl, mix the drained tuna with mayonnaise, sesame oil, sesame seeds, and gochujang until smooth. 3. Wet your hands with water and rub a little salt on them. Take a spoonful of rice and flatten it in your hand. 4. Add a small amount of tuna filling in the center, then cover it with a little more rice. 5. Gently press and shape into a ball or triangle, making sure the filling is sealed inside. 6. Wrap a piece of roasted seaweed around each rice ball or serve the seaweed on the side. 7. Eat right away or wrap and refrigerate for up to one day. Let come to room temperature before eating.

My first Charcuterie-type board! This was for a 3 year olds B'day with more adults than kids, hence the lollies 😅 A rough cost breakdown below xx - Boards/Stands/bowls/ $150AUD - Meats/ $140 - Cheese/crackers/dips $300ish - fruit/veg: $100 - Candy $100 - Edible flowers $100

#ad What's your fav movie snack? Mines Rocky road 🤩I recently watched Another Simple Favor on @Prime Video AU & NZ I have never seen so many plot twists in a movie 😆Anyone who trusts emily is insane plain and simple mate. Watch now on Prime Video AD #ItsOnPrime