Rhys Gard

Aussie Pub Grub Episode 37: Impossible Leek & Prosciutto Quiche 🥧 🥚

This retro pub lunch favourite is creamy, cheesy, loaded with caramelised leek and is perfect for leftovers hot or cold the next day!

Did anyone else grow up calling these ‘impossible pies’?

Golden prosciutto on top, feta through the middle and absolutely perfect with a side salad and a glass of wine 🍷

Comment ‘quiche’ & I’ll send the recipe straight to your DMs 👌🏻

Aussie Pub Grub Episode 36: the Kilpatrick Schnitzel.

A chicken schnitzel topped with BBQ sauce, Worcestershire sauce, mozzarella and prosciutto, then grilled until bubbling. Somewhere between a parmy and oysters Kilpatrick… 🦪

The eternal debate continues though: tomato sauce or BBQ sauce on a parmigiana?

Comment ‘Kilpatrick’ & I’ll send the recipe for my schnitzel & toppers straight to your DMs 👌🏻

Aussie Pub Grub Episode 35: Mexican Parmigiana 🇲🇽

This won the poll — a perfect hybrid of nachos and a schnitzel. Crispy chicken, melted cheese, fresh guac, crunchy corn chips… elite pub grub.

To top:

• 1 jar Mexican-style tomato salsa
• 2 tbsp sour cream
• 1 avocado, 1 tomato & ½ onion, diced
• Lime juice, cumin, salt & pepper
• 1 cup tasty cheese
• Pickled onion rings
• Corn chips

Method:

Cook your schnitzel, then top with salsa and cheese. Grill until melted, golden and bubbling. Finish with guacamole, sour cream, pickled onion rings and corn chips.

If you’re feeling it, add coriander and hot sauce too. Serve with chips and salad.

Aussie Pub Grub Episode 30: Mother’s Day Lunch 🌸

This one feels fancy without costing a fortune: juicy chicken topped with sweet caramelised onion, sun-dried tomatoes and melty brie cheese, served with creamy mash and greens. Proper comfort food that Mum will love.

Serves 4
* 4 chicken breasts, butterflied
* 3 brown onions, finely sliced
* 1 small wheel brie
* Sun-dried tomatoes
* 1/4 cup red wine
* 1/4 cup brown sugar
* Oregano, paprika, salt & pepper
Cook onions in olive oil with a splash of water and pinch of salt for 10–15 mins until soft and golden. Add red wine and brown sugar, then cook until sticky and jammy. Season chicken with oil, oregano, paprika, salt and pepper. Sear for 1–2 mins each side.
Top with caramelised onion, sun-dried tomatoes and brie, then bake at 200°C for 10 mins until melted and cooked through. Serve with mash, greens, balsamic and parsley.

Comment BRIE and I’ll send you the recipe!