

Colin Fassnidge brings you the Flavours of Ireland
Join our live cooking demo with Colin on Monday 29 Nov and Monday 6 Dec from 6pm AEDT.
Please refer to the ingredient list below for both the live cooking dates.
For your chance to win a food hamper and a personalised signed copy of Colin’s latest cookbook, The Commonsense Chef, simply fill out the form at the bottom of this page.
Competition Terms and Conditions
*Open to Australian and New Zealand residents only.

Join Colin for the live cooking demos on his Instagram page @cfassnidge
Ingredients for Monday 29th November
Whole baby snapper with chorizo, tomato and red peppers (Serves 2/3)
- 20mls EVOO
- 1 mild chorizo sausage – diced
- 1 onion – rough diced
- 3 cloves garlic – chopped
- 160g baby peppers – cut in half length ways
- 300g cherry tomatoes
- 120mls white wine
- 120mls water
- ½ bunch tarragon
- ½ bunch basil
- 1 whole baby snapper
Shaved raw beets with horseradish and mash mayonnaise (Serves 4)
- 10 washed, stalk on heirloom baby beets – more colour varieties the best.
- ½ stick fresh horseradish, peeled and grated, mixed with 100mls olive oil
- 30mls apple cider vinegar
- 6 tablespoons cold mash potato
- Juice ½ lemon
- 4 tablespoons good quality mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped capers
Ingredients for Monday 6th December
Porchetta (Serves 10)
- 2.5kg pork belly (air belly uncovered in fridge over night if possible)
- 500g pork sausage mince
- 1 bunch sage (chopped)
- ½ bunch rosemary (chopped)
- ½ bunch flat leaf parsley (chopped)
- 1 x large brown onion (peeled and sliced)
- ½ bunch chard (silverbeet)
- 2 x green apples (grated)
- 50g fennel seeds
- 50g fresh garlic (crushed)
- 250g breadcrumbs
- 80ml evo
- 80g butter
- sea salt
- butchers string
Equipment for making the porchetta
- 1 x 18 inch frypan
- 1 x food processor
- 1 x cheese grater
- chopping board
- 1 x cooks knife
- 1 x paring knife
- 1 x bread knife
- 2 x large mixing bowls
- 2 x tongs
- 1 x wooden spoon
- electric oven
- 1 x thermometer


Live cooking demo with Colin on 29 Nov & 6 Dec @ 6pm AEDT.
Watermelon fennel and pea salad (Serves 6)
- ½ small water melon – bowl shaped half sphere
- 2 bulbs fennel finely sliced
- 200g defrosted frozen peas
- 200g sheep’s feta diced
- 200mls EVOO
- juice and zest 2 lemons
Complete the form below for your chance to win a Tourism Ireland food hamper + Colin’s cookbook!
For more information on how we handle your personal data please see our Privacy Policy