hungry dj

roast pork

Roast Pork and crackling is always a favorite in my family. Is there anything better than a good crackle? 
Pork comes in different cuts and like all meat some are better than others when it comes to roasting. My favorite is the forequarter or shoulder. It's very easy to get good crackle as it's in the oven for long enough to make it crunch. Very easy to prepare, I just take the pork out of the fridge and get to room temp. Cover it with salt with an extra focus of salt on the fat. Put in the oven at 150 for 4 hrs and you will be rewarded with a beautifully cooked roast pork with all the trimmings. 
You can serve this with any veg, and potato's or sweat potato of any kind. Potato salad is great with it as well.  
hungry dj

bad boy

be the burger king

McDonald's and Hungry Jacks are yes convenient, tasty and most importantly consistent. The go to when hung over or driving past and popping in for a quick Mac Attack. 
My favorite all time burgers are the ones hand made topped with your favorite things. I did a little experiment and went around my house to ask everybody what they thought was the ultimate burger. Everyone had something different to say and everyone thought they were right on the money. Beetroot? maybe or pineapple? Um? 
So the solution was to get as many ingredients I could think of and lay them all out for everyone to make their own ultimate burger. 
My contribution to this is the meat. I make mine using an equal combination of ground Beef and Lamb making it 1kg of meat total. Fry off some bacon and chopped onion and add that to the meat. Throw in  some herbs
1/2 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp chili powder
salt and black pepper
Add and egg and 1/2 - 3/4 cup of bread crumbs
1/4 cup sweet baby rays BBQ sauce
Finally you add my secret ingredient. I find that something sweet goes really well in burger patties as it balances out the spices. Add 2 tablespoons of Caramelized Onion Relish. Aldi or Coles have a great one I usually have in the fridge. 
Then it's time to get your hands dirty. Get right in there and mix the blend together and form burger patties with your hands. Best done on the grill, or BBQ, Webber or you could even smoke them. 

Hungry dj

soft Lamb taco

When you have a family to feed or just a bunch of mates over for a Sunday afternoon session, this dish has serious punch.
 You can Mexican this up by making a spice mix for the lamb and using it as a dry rub or just do a classic salt, pepper and rosemary marinade. To go the Mexican Just combine chili powder, red pepper flakes, cayenne pepper, oregano, paprika, cumin, garlic powder, onion powder, kosher salt, and pepper and rub over the lamb and let sit for an hour before baking. My favorite cut of lamb for this is the shoulder with bone in. Obviously you could do a leg, but I find the shoulder to be the best for fall off the bone tenderness. 
Apart from the lamb all you need are some soft tortillas, salsa, yogurt and a really nice and hot sauce. 


I usually toast the soft tortilla on the BBQ about 15-20 seconds each side. Fill it with pulled lamb and top with salsa, yogurt and hot sauce

Slow Roasted Lamb

Dry rub the shoulder and simply put in the oven at 150 for 5 hours


I love BBQ or Roasted corn. It goes really well in the Salsa. Do it with the husk on so it doesn't burn the corn


This is very flexible, so put what you like in the Salsa. I use red, and yellow peppers, red onion, avocado, roasted corn and maybe some coriander, mint and parsley. Salt and pepper with a splash of olive oil and white wine vinegar 

champagne pork

Hungry DJ 

This is a very simple but tasty meal perfect for weeknight dinners. It's made with pork fillet medallions that are grilled and then tossed in this luscious creamy Champagne sauce.
First you trim the pork fillet of any sinew and fat. Slice them into 1cm medallions and place on a plate. Splash them with a touch of olive oil then make a blend of seasoning out the following
1/2 tsp Garlic Powder
1/2 tsp Cheyanne Pepper
1/2 tsp Salt
1/2 tsp Smoked Paprika
1/2 tsp Black Pepper
I also sprinkle a touch of chili in mine but that's up to you if you want a little extra heat.
Sprinkle the seasoning blend over the pork and then go and get your BBQ cranked.
Meanwhile in a fry pan add a knob of butter, 1 clove of chopped garlic and 3 Fresh Sage leaves. Fry for a a minute and just before the butter starts to get dark add a cup of Champagne. Let it reduce and then add half a cup of cream. Let simmer until silky smooth.
Grill your pork medallions on high heat so they are still pink in the middle. They will continue to cook. Rest them a few minutes on a plate. Juices should come out of the pork while resting. Add them to the Champagne sauce and return the pan to heat and bring to boil again. Turn off the heat and add the pork and coat in the sauce.
Serve with some crisp veg or your favorite salad.

Hungry DJ


I always get asked what is your favorite dish. To be honest I have tried some amazing combinations of flavor and the one thing that will always stand out in my memory is a great steak. I literally have a running list of top 5 steaks of all time in my head. I can name the place, the cut and the company for every one of these momentous occasions. In my top 5 steaks of all time list is this restaurant my aunty took me to in New York I think it was called Wolfgangs. OMG that will stay in my memory forever. 
So if you are willing to spend a few extra bucks on a steak to cook at home I can tell you right now my steak is up there with Mr Wolfgang. 
Finding a good steak is sometimes not so easy. Yes Coles and Woolworths do come out with some very nice cuts. They have had to evolve with the times. The other option is your local butcher. Some will have a 9+ Wagyu 200g steak for $50 - $90. Very expensive when you get into highly marbled steak. If you live in Brisbane can I suggest Hillman Heat Co. in Sumner and Taringa. They have this Wagyu 6-7+ Rib Fillet for $49 a Kg. Now this in my opinion has the perfect amount of marbling. Not too much, but enough to render through giving it the perfect balance of prime beef and fat. Pretty sure these cows were hand fed by the nimble fingers of a Japanese princess. 
I'm going to give you 2 major pieces of advise when it comes to cooking steak.
Room temp is so important when cooking fine delicate pieces of beef like this. Actually most meat should be treated this way.
ROOM TEMP - Take your steak out of the fridge at least 1hr before cooking. I actually take it out 2 or even 3 hrs prior but not sure how health and safety feel about that. 
Meat does not like a major shock to it's system, so throwing a cold steak in a hot fry pan is like throwing a cat in the pool. It's gonna freak out. 
Let it get to room temp, season it really well with salt and pepper then gently place it on a medium high grill or quality fry pan. If you use a fry pan try and get something thick like cast iron. A 1 inch steak will usually need about 7-9 min on one side and maybe 4-5 on the other. To get true restaurant quality use the good fry pan and hit it with a big knob of butter, thyme, garlic and a spring of Rosemary. Baste the steak as it cooks with those beautiful buttery pan juices. 
REST - vital piece to this process, let it rest. I go 10 mins. They say half the cooking time. This is so important because it lets the meat relax and take back in all of those juices. 
Serve this beautiful thing with any type of potato or mash, salad or veg and any sauce you desire. It doesn't matter what you serve with it because it will Moo for itself.  
Hungry dj


What a fantastic day! Mum gave me a big bag of parsley and then I went to the supermarket and found these Mussels on special $11 for 2kg. Bargain indeed! So here we have my Garlic and Chili Mussel dish. Serve this with fresh crunchy bread to soak all those delightful juices. 
2kg Mussels
Big bunch of parsley
3 red chili's
3 green chili's
3 cloves garlic
1 cup (or 2) of your favorite Chardonnay or Pino Grigio 
3 cans of quality chopped tomato's
In a big pot with a lid, fry off the onions in olive oil for about 4 mins, then add the chili and garlic to fry a further 2 mins. Splash in the Chardonnay, tomato's and half of the parsley and simmer for 10 mins. Get those flavors infused!
Add the Mussels with any sea water that's in the packet (or from the sea) and cook through removing any Mussel that doesn't want to come to the party. 
Serve with a handful of Parsley and chopped Chili. 

gravlax bites

Hungry DJ

Gravlax is a fantastic variation of Salmon that's not quite celebrated as much as it's close and most famous cousin, Smoked Salmon. It is cured, not smoked and is usually done in salt, sugar and herbs. The obvious herb with Salmon is Dill, but other things go well with it too like parsley, mint and coriander. The great thing about Gravlax is you can make it to your liking, and it lends itself to some delicious recipes. I'll do a full Gravlax Recipe soon, but here is something that's easy. 

Today I was browsing the supermarket and came across a 250gr packet of Gravlax cured in salt, sugar and herbs for under $10. Bargain!, I'll make this for Dad and hide some green stuff in it so he gets his serve for the day. I came home, found a day old tub of Creme Fraiche , added some dill from the garden and a spoon of yogurt. Then rummaged through the crisper and recovered a mini cos and an avocado. Ta da! I give you the Gravlax Bite. 

The word gravlax comes from the Scandinavian word gräva/grave ("to dig"; modern sense "to cure (fish)") which goes back to the Proto-Germanic *grabą, *grabō ("hole in the ground; ditch, trench; grave") and the Indo-European root *ghrebh- "to dig, to scratch, to scrape", and lax/laks, "salmon".

Gravlax - Wikipedia › wiki › Gravlax
hungry dj

buffalo wings

Many establishments that serve beer strive to make the ultimate Buffalo Wing. Very often they will compete to take the crown as best wing maker. My version is deep fried and the secret is in the batter. This is a simple dish, but can take time if you have to do multiple batches in the deep fryer. I'm no wing expert, but I'd say these would be difficult to beat. 
Get yourself 2kg of chicken wings and tip the ends and then cut the wing in half through the joint to make little drums. Dust the wings in corn flour and sit on a big bowl keeping the wings separated so they don't stick together.
Meanwhile make your batter. Combine the following
1 cup corn flour
1 cup flour
1.5 tsp cayenne pepper
1tsp smoked paprika 
1 tsp chili powder
1tsp onion salt
1tsp garlic powder
2 tsp salt
1.5 tsp black pepper
Add water or even soda water or beer slowly to the mix while slowly whisking until it becomes smooth but still fairly thick. It should take about 1.5 cups of fluid. 
Get your deep fryer to 180 degrees and in batches being careful not to overcrowd coat the dusted chicken in the batter and place into the fryer. 10 mins per batch 
 Once all the chicken is cooked and drained on paper toss in a big bowl with your favorite buffalo sauce. I have to say Sweet Baby Ray's Hot Wing Sauce my favorite. But this is up to you. Make your own!
Buffalo Wings need a dipping sauce and I really love Blue Cheese. All I do is put about 200g of soft blue cheese in a pan and heat until just melted then turn off the heat. Then I stir in 2 big tablespoons of natural Greek yogurt and a hand full of chives. 


Hungry DJ

Traditionally Saltimbocca is made with Veal, but I really like to use pork fillet because it's juicy and moist and you don't have to bash it with a hammer to get it nice and tender. It pan fries very well and quick. Because Veal is quite young it tends to have not much flavor to it.

Pork fillets come in 1 piece. They are long and round. First you cut them into 1 inch thick medallions. Then I use a knife to cut them open and butterfly them out into flat strips. This shape is great because the prosciutto wraps around them nicely covering the whole piece of pork. 

1 x pork fillet 


Fresh Sage Leaves


The make the Saltimbocco you place the prosciutto on a flat surface at a 45 degree angle and then the pork fillet acoss it. You place 2 sage leaves on top of the pork fillet then wrap it in the prosciutto. Dust it in flour the repeat the process until you have at least 2-3 medallions per person. 

In a medium high pan heat olive oil and butter. Fry the medallions about 3 mins each side so the prosciutto becomes nice and crispy and the pork is just cooked through then set aside to rest. Once the batch is done deglaze the pan with some white whine, add a knob of butt and throw a few broken up sage leaves in. The sage and butter make a wonderful nutty flavor that's drizzled over the Saltimbocca.  

This is such an easy but elegant dish and full of beautiful flavors. It goes really well with a whipped potato, cauliflower or butter bean puree and nice crisp steamed veg. 

Hungry Dj

Smoked Pork Ribs

Yesterday was fathers day, so what better way to bring the family together and really impress your dad with these bad boys. 
Pork ribs take time so allow yourself the whole day to get them ready. First trick is to remove the thin membrane layer the goes across the back of the ribs. You stick a thin knife between the ribs and lift it away from the bone. Then with a clean cloth or paper towel peal the layer off of the ribs. If you get it right the first time the whole thing should come off in one hit. If you don't do this the ribs will have that chewy fat once cooked, so it's important. 
Then you add what's called a dry rub to both sides of the ribs. You can buy pre made ones from the store or make your own. This is one I like to use
1/4 cup brown sugar
2 teaspoons Kosher salt
2 teaspoons black pepper
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground mustard
1/2 teaspoon cinnamon
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper

Let the ribs sit for at least an hour with the dry rub so the flavors start to penetrate the meat. Then I put the ribs in a smoker for 1.5 hrs full smoke. You can use any wood chips but I like Maple as it's not too harsh and it's great for white meats. 

After the ribs start to get a bit dry in the smoker I take them out and wrap in tin foil then put in an oven at 150 for 2.5 hrs. This with get then to that fall off the bone stage. Once they are tender unwrap them and cover in your favorite BBQ sauce. I love Sweet Baby Rays smoky bourbon and brown sugar, but it's definitely something you could make yourself or try other sauces. Put the ribs with sauce back in the over for half an hour to get then nice and sticky. Serve with your world famous potato salad and slaw. 

Roast Chicken

Hungry DJ

So it’s mid week and you have a whole chicken from Coles,  a few tomatoes and  some potatoes and carrots left in your crisper. Here’s how to make the ultimate roast chicken. This recipe is designed for the time short workers and single mothers/fathers of the world. To give this chicken some real flavor and moisture I shove a whole lemon up it's backside. Poke some holes in the lemon to allow the flavors to permeate through the chicken. I also add a handful of herbs from my garden preferably time basil parsley and chives to it's backside and use a skewer to seal the hole. I also use another skewer to hold the legs together. What this does is give the chicken a beautiful lemon/herb fragrance and the chicken comes out so nice and moist! It will look so beautiful on a plate with your roasted vegetables and tomato salad.

mesto Gnocchi 

Hungry DJ

This is not actually Pesto but what I call Mesto. It's made the same way as Pesto with just a few variations. Instead of using Basil, I use Basil, Dill and Chives and instead of Pine Nuts it's Pumpkin Seeds. 
Put a good hand full of fresh Basil, Chives and Dill in a processor
1 Clove garlic
Salt, Pepper
Hand full of Toasted Pumpkin Seeds
Half a cup of Grated Parmesan
Blend together adding Extra Virgin Olive Oil until its smooth with a good consistency

Gnocchi is best hand made, but just use a good store bought one as I have for this dish. First boil the gnocchi and set aside. In a pan add a chopped onion, garlic and bacon. When the onion is transparent add 3 tablespoons of the Mesto. Stir through then add half a cup of cream. Let simmer for 5 mins then toss through the cooked Gnocchi. Don't forget to season.  

You can use the Mesto for heaps of stuff like steaks, salads, chicken and any pasta's. Make it fresh and store up to 2 weeks or freeze. Even more satisfying is using ingredients from your own garden

Roast leg of lamb

Hungry DJ

Nothing brings the family together better that a good old fashioned Roast Lamb. Tom Cruise missed many a date from this tasty beast. Coming into spring you will find lamb at it's very best. It's very versatile, and super tasty. Lamb is great with herbs like rosemary, mint and thyme. 

When I'm cooking Lamb, I really love the shoulder with the bone in. Put that baby in the oven for 5 hrs at 150 and you will have the most amazing "fall off the bone" lamb. It's a winner every time. Tonight I went for the Leg. Now you don't necessarily need to cook this for 5 hrs, but due to it's size (3.5 kg) I went for 3 hrs at 175. This gave it that very slight pinkness but was so tender and moist. I make my own mint sauce which is basically chopped fresh mint, white wine vinegar and sugar. The mint sauce is also really good thrown into a basic gravy to make it minted gravy. 

Spring lamb is by definition an animal that is under a year old. Typically these younger animals are those born in late winter and once they have finished with their mothers milk at about three to four weeks they are ready to get out in the fields to eat the new spring grass

To prepare the lamb I used fresh herbs from my garden. Rosemary, Thyme and Oregano. Chop the herbs nice and fine and put into a bowl. Add about half a cup of extra virgin, a good tablespoon of salt and about that in pepper. Rub the mixture into the lamb and let it get to room temperature allowing the flavors to penetrate the meat. Throw it in the oven for 3 hrs at 175. Let it rest for 20 mins and serve with Veg or Salads and other roasted Veg

pork and pork sandwich

Hungry DJ

When I worked at The Surf Club in Southbank Brisbane we made a pork sandwich that was very popular selling at least 100 of them on a Saturday lunch service. It was made from pulled pork with a house slaw and these amazing pickles we imported from America. Those yanks sure do know how to make a pickle!

For my version I use very thin sliced pork belly, bacon and Kale Slaw plus the best pickles I can find. It's splashed with Frank's Red Hot Sauce and the buns are toasted on the BBQ with lashes of mayo. 

Marinate the pork belly for 20 mins in extra virgin olive oil, salt, pepper, onion salt and a dash of smoked paprika. 

Make yourself a slaw. This can be done with any cabbage or kale, carrot, beetroot and basically anything else you can find of the slaw nature. 

  • Thin sliced pork belly

  • Bacon

  • Slaw

  • Pickles

  • Hot Sauce

  • Toasted Buns

  1. Fry off the pork and bacon

  2. Toast the buns

  3. Arrange the sandwich with mayo on both sides of the bun

  4. From the bottom you layer it starting with the slaw

  5. Top the slaw with bacon then the pork belly

  6. Splash a good swig of hot sauce over the pork

  7. Add 2 slices of nice pickle to the top of the sandwich

Oma's roast pumpkin

Hungry DJ

My grandmother (Oma) made this, then my mother became the master of it, and then I pretty much stole it from her and made it my own. Mum will happily tell you how much she loves it when I do this, but guess what mum, this time I'm giving you the recognition you've always deserved! you mum xx
To make you only need a few ingredients. Get yourself a Jap, Kent or even Butternut Pumpkin and cut the top off with a large sharp knife. Be very careful with this or even see if your green grocer will do it for you. My mum does. Then all you need is garlic, real butter and some herbs. 
This pumpkin is so easy, yet very elegant. It will turn any meat and 3 veg into a masterpiece. The butter and garlic permeate through the pumpkin giving it that silky, moist and rich sweet nutty flavor

The trick with this is once you've opened up the lid of the pumpkin you fill it with chopped garlic, butter and herbs then you put the lid back on. Try to get the lid in exactly the same position it was in before you cut it. If you let it sit like that for 10 minutes it will re-bond with itself and essentially seal back up again. 

  • Chopped fresh Garlic

  • Butter

  • Herbs, parsley or chives. 

  1. Fill the Pumpkin with garlic, butter and herbs. 

  2. Roast whole at about 165 degrees for at least an hour to 2 hours depending on the size of the pumpkin. You should be able to stick a knife in it with no resistance. 

  3. Remove from oven and using a knife open the lid and place beside the pumpkin

  4. Serve while hot

Pan fried barramundi

Hungry DJ

Pan Fried Barramundi, charred pear/veg with Herb Oil

This is the perfect recipe for DJ's wanting to impress. Showcase your cooking talents with this simple, healthy dish.

Barramundi is one of the best tasting fish and is always a crowd pleaser when battered and fried, baked or done in a pan. Always try and use fresh Barra, it's tasty, moist and looks amazing on the plate - Dan Brown

Grab a selection of fresh herbs. With fish you would go for Dill, Basil, Mint, Parsley and Chives. Boil some salt water and blanch the herbs for 15 seconds then plunge into iced water. Dry and put in a pulse blender with good quality extra virgin olive oil. Make this first so the herbs infuse into the oil and bring a full herb flavor. 

  • 1 Red Capsicum

  • 1 Green Capsicum

  • 1 Zucchini 

  • 1 Egg Plant

  • 3 Pears (quartered and seeds removed)

Prepare the veg/ pears and marinate with some olive oil, salt and pepper. Grill on a BBQ until tender. Toss with a splash of olive oil and white wine vinegar

  1.  Pan fry the Barramundi in some butter (skin down first)

  2. Remove from pan, toss in a bit more butter and break a couple of Sage leaves into the pan. Fry for 1 min then drizzle over the fish

  3. Serve the Veg and Barra on a plate with a swirl of herb oil around the rest of the plate to make it look awesome. Put some funky tunes on and enjoy

hungry dj

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Hungry dj

cook book

Purchase the book here