Archive | July 2015

Beef Recipe

Hot & Sour Noodle Soup

Learn how Hayden Quinn and Caitlyn Paterson make a flavoursome hot and sour Beef noodle soup. A healthy and easy meal to make!

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Prep: 10 mins
Cook: 30 mins
Serve: 4


600 g rump steak, fat trimmed
1 tbsp sunflower oil
300 g button mushrooms, halved
2 cloves garlic, crushed
3cm ginger, finely grated
500 ml salt-reduced beef stock
2 tbsp fish sauce
3 tbsp palm sugar or brown sugar
4 long red chillies, sliced lengthways (optional)
300 g carrots, cut into long thin strips
300 g snow peas, thinly sliced
2 tbsp lime juice
200 g vermicelli noodles, soaked in boiling water until soft
Coriander leaves, to serve


1. Finely slice beef across the grain and toss in oil. Preheat a large saucepan or wok. Cook beef in batches until just golden. Remove from the pan. Add mushrooms and cook until golden and softened. Add garlic and ginger and cook until fragrant.

2. Add stock, 500ml water, fish sauce, palm sugar or brown sugar, chillies and carrot. Cook for 3-5 minutes or until carrot is half cooked

3. Divide the pre-cooked noodles into serving bowls and then add the beef and mushrooms mixture. Top with the stock. This will continue to cook the beef.

4. Finish off with snow peas, lime juice and coriander.

To find out what else Hayden has been up to visit

Teriyaki Steak with Buttered Greens

Watch Hayden Quinn and Adam Liaw cook a delicious Teriyaki Steak with buttered asian greens.

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Prep Time: 5 minutes
Cooking Time: 10 minutes
Serves 4


2 tbsp vegetable oil
3 cloves garlic, sliced
2 x 300g good quality rump steaks (or tri-tip)
steamed rice, to serve

Light teriyaki glaze

3 tbsp soy sauce
2 tbsp sake (or 2 tbsp vodka)
2 tbsp mirin (or 1 extra tbsp caster sugar and 2 tbsp water)
1 tbsp caster sugar

Buttered Asian greens

1 small bunch each spinach, pak choy and gai lan, trimmed
1 tbsp salt
20g butter


1. To make the teriyaki glaze mix together the soy, sake, mirin and sugar and stir to dissolve the sugar. If the sugar will not dissolve, heat the glaze in the microwave for 10-20 seconds, or in a small saucepan on the stove, and stir again.

2. Heat a heavy frypan over medium heat and add the oil. Fry the garlic until lightly browned, then remove and drain on absorbent paper. Increase the pan heat to medium-high and add the steaks, browning well on all sides.

3. Add the glaze to the pan around the steaks and repeatedly flip the steaks through the glaze, cook the steaks to your liking and checking doneness by pressing the steak with your fingers. As the glaze begins to thicken it will stick to the steaks. Remove the steaks to a warm plate in a draught-free spot, pour over any sticky glaze left in the pan, and rest for 5 minutes.

4. Slice the steaks, arrange the slices on a plate and scatter over the garlic.

5. For the buttered greens, but the gai lan into 8cm lengths and quarter the pak choy. Bring a large pot of water to the boil and add butter. Then add the thicker stems of the gai lan to the water first, then the thinner stems, bok choy, and finally the spinach. Add the salt and mix well. Remove the vegetables and strain.

6. Serve the steak with the buttered vegetables and steamed rice.


Suggested other greens – Broccoli, Broccolini, Bok Choy

To find out what else Hayden has been up to visit

Beef and Pumpkin Salad

Watch Hayden Quinn and Kate Waterhouse make a tasty warm beef pasta and roasted pumpkin salad

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Prep time: 15 mins
Cook time: 30 mins
Serves: 4


600 g beef rump steak, trimmed
800 g pumpkin, peeled, seeded, cut into 1.5cm cubes
250 g farfalle pasta
200 g green beans, trimmed, cut into 3cm lengths
1½ tbsp olive oil
200 g baby spinach leaves
125 g fresh ricotta
2 tbsp toasted pine nuts, to garnish


1. Preheat oven to 200°C or 180°C fan forced, line a large baking tray with baking paper. Place pumpkin on prepared tray, spray with olive oil. Roast for 25-30 minutes or until golden and tender. Set aside.

2. Cook pasta in a large saucepan of salted boiling water according to packet instructions, or until al dente, adding beans for last 2 minutes of cooking time. Drain well.

3. Meanwhile, heat a large non-stick frying pan or char grill over a high heat. Brush steak with 2 teaspoons olive oil. Cook steak for 2-3 minutes each side, for medium. Transfer to a clean board, cover loosely with foil and set aside to rest for 5 minutes. Thinly slice steak across the grain.

4. Toss pasta, beans, pumpkin, steak, spinach, ricotta and remaining olive oil together. Serve garnished with pine nuts.


Any type of large pasta shape, such as spirals, penne or farfalle are ideal to use in this recipe and make great finger food.

To find out what else Hayden has been up to visit


NRMA Insurance Ultimate Bronco – Brains and Brawn

Here is part 2 of our BTS NRMA Insurance Ultimate Bronco series. Shane Webcke shows us what it takes to have the upper-body mass and game-play smarts of an Ultimate Bronco.
Head to to register, play and win this season.

South America begins in Buenos Aires (30 seconds)

Where’s the best place to visit in South America? Ask any local, and they’ll tell you it’s their hometown.

The second best place? Now that’s something they can all agree on. Watch to learn why everyone loves Buenos Aires.

Air New Zealand will be flying to Buenos Aires 3 times a week, with one stop via Auckland, from December 2015.

The NRMA Ultimate Bronco – Training Legs & Lungs

Shane Webcke gives us an exclusive insight into how the boys achieve tackle-busting legs, and lungs that just won’t quit.
Be sure to place your NRMA Insurance Ultimate Bronco predictions before every Broncos game, to be in the running to win awesome prizes.


Beef Recipes

Beef Casserole with Sweet Potato

Learn how Hayden Quinn and Em Rusciano cook up a hearty Beef casserole with sweet potato and chick peas. A fantastic comfort dish perfect for the whole family!

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Prep time: 15 mins
Cook time: 2 hrs
Serves: 4


600 g chuck, trimmed
2 tsp olive oil
1 onion, chopped
2 tsp sweet paprika
2 tsp ground cumin
750 ml bottled tomato passata sauce
½ cup water
3 roma tomatoes, chopped
1 large sweet potato, cut into large chunks
400 g can chickpeas, drained

To serve
1 cup couscous as per packet instructions
1 zucchini grated and squeezed of excess moisture
2 tbsp coriander leaves, picked


1. Cut beef into 2.5cm-3cm cubes. Season with salt and pepper, coat with a little oil and mix. Heat a large frypan over medium-high heat. Brown beef in 2 batches. Remove and place in a heavy-based pot.

2. Reduce heat in frypan, add oil, onion and spices, cook for 2 mins. Add passata and water, stir until it boils. Pour over the beef, add tomatoes and sweet potato.

3. Partially cover pot and cook over a low heat on the stove top. Simmer until meat is very tender, about 2 hours. Stir occasionally, add a little water if needed as it cooks. Add chickpeas to warm through in the last 10 mins. Serve with zucchini tossed through couscous and coriander leaves.


Don’t rush the initial stage of browning the meat. This will make your stew rich in colour and flavour.

Simmer the stew gently, stir occasionally and if needed, adjust the heat as it cooks. Taste it to see if it’s ready. When it’s done the meat should be tender enough to fall apart easily with a fork.

To find out what else Hayden has been up to visit

Soy, Ginger & Honey Braised Beef

Learn how Hayden Quinn and Ita Buttrose cook a melt-in-your-mouth braised beef with soy, ginger and honey. Top if off with some asian veggies & coriander for a delicious meal!

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Prep time: 15 mins
Cook time: 2 hours
Serves: 4


800 g beef chuck steak, fat trimmed
1 tbsp oil
1 large onion, chopped
½ tsp ground cinnamon
½ tsp Chinese 5-spice powder
2 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp honey
1 tbsp grated fresh ginger
3 garlic cloves, crushed or finely chopped
4 cups sliced mixed vegetables (red capsicum, bok choy, snow peas, baby corn)
1 tsp sesame oil
2 tbsp fresh coriander, chopped
2 cups steamed brown rice, to serve


1. Heat large non-stick frying pan. Add half the oil and cook onion until softened. Place in saucepan or flameproof casserole dish. Heat remaining oil and brown beef in two batches over high heat. Add cinnamon and Chinese 5-spice and stir to combine. Place in saucepan along with soy sauce, oyster sauce, honey, ginger, garlic and ½ cup (125ml) water. Stir to combine.

2. Bring to the boil, reduce heat to very low, cover, and simmer for 1 ½ – 2 hours or until tender. Remove lid and increase heat to reduce and thicken sauce if necessary.

3. Steam vegetables until just tender and toss through sesame oil. Sprinkle braised beef with coriander and serve with the steamed rice and the vegetables.

To find out what else Hayden has been up to visit

Spicy Beef Tacos

Watch as Hayden Quinn and Eamon Sullivan whip up spicy beef chuck tacos. A quick and simple recipe that you can throw together for all occasions!

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Prep time: 20 minutes
Cook time: 2 hours 15 minutes
Serves: 4


600 g chuck steak, diced
1 onion, sliced
2 bay leaves
3 tsp smoked paprika
½ tsp dried chilli flakes
4 cloves garlic, chopped
2 cups beef stock
400 g tin diced tomatoes
400 g tin black beans, drained


2 corn cobs
2 ripe avocados, chopped
100g feta cheese, crumbled
¼ cup coriander leaves
2 tbsp lime juice

To serve
Soft tortillas, warmed


1. Preheat oven to 170°C. Place a casserole over a medium high heat. Mix the beef with some olive oil and fry in batches for 6 minutes or until coloured. Place all of the meat back in the pan and add the onion, bay leaves, smoked paprika, chilli flakes and garlic and cook for 1 minute.

2. Add the stock and tomatoes and bring up to the boil. Cover, and place in the oven for 2 hours or until the meat is tender.

3. Add the black beans and cook, covered, for a further 15 minutes. Season to taste with salt and pepper and shred beef using two forks.

4. Meanwhile grill the corn until slightly blackened, cool and remove kernels. To make the salad take the corn and gently toss through avocado, cheese, coriander and lime juice.

5. When ready to serve prepare tortillas to packet instructions and top with beef and some salad.


1. For a less spicy version, try ¼ tsp dried chilli flakes or simply omit them.

2. Tinned black beans are often found in the Mexican food section of your supermarket, rather than with the other tinned beans.

To find out what else Hayden has been up to visit

A Connected Story: Gabbi & Brett

The nbn network is Australia’s national broadband network, delivering the technology for all Australians to realise their dreams and discover new possibilities in a connected world.

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Watch what happens when two families who have never met are brought together by their passion for gaming.

ASICS: Australian Diamonds on Netball

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ASICS ambassadors and Australian netballers: Laura Geitz, Renae Hallinan, Caitlin Bassett, Nat Medhurst, Kim Ravaillion and Kim Green share their thoughts on what drives them to be the best players that they can be. The superstar netballers are all about team work and discuss what it means to be a team on and off the court.
It’s game time. Go dominate it.