Get ready to dish up happiness with these delicious recipes thanks to our amazing Starlight Ambassador Benjamin Cooper and the team at Queen Victoria Market.

This year Queen Victoria Market are supporting Starlight’s Christmas Appeal and we’re so thankful to everyone involved for helping to bring happiness to sick kids. Inspired by the amazing produce at the market, Executive Chef at Chin Chin and bestselling author Benjamin Cooper has created two super tasty, family-friendly dishes for you to master in no time at all.

One that’s great to get the kids involved > Apple snack treat (shh it’s healthy)

and

A family favourite for the holidays> Sticky Soy Wings

Bon Appetit!

Apple and cheese snack with lightly whipped honey 

This is a delicious and healthy snack for any time of the day that you can get your mini chefs in the kitchen to help create these school holidays.

• 1 red delicious or pink lady apple (red skin apple)

• Small amount of shaved beemster cheese (a dutch cheese similar to gouda) or tasty cheddar.

• 1-2 teaspoons of whipped honey (I whipped my honey with a milk frothing whisk to aerate it lightly)

Once you’ve chopped all of the ingredients arrange on a plate and let them devour.

Sticky soy chicken wings

This delicious family-friendly dish will be a crowd favourite these holidays and is super easy to make ahead of time, so you don’t need to worry about preparing everything in one go. The perfect dish to pull out when the kids have friends over or you want an easy lunch or dinner.

Starlight Ambassador Benjamin Cooper has created this recipe for his latest cookbook ‘Still Hungry’. The cookbook is available to purchase in-venue and online at https://www.shop.chinchinrestaurant.com.au/ if you’d like to explore other delicious dinner and lunch ideas like this one

INGREDIENTS

1/4 bunch spring onions, diagonally sliced, to garnish

2kg chicken wings, jointed

1 tbsp vegetable oil

lime wedges, to serve

STICKY SOY GLAZE

1/4 cup (60ml) soy sauce

1/4 cup (60ml) kecap manis

2 tbsp dark soy sauce

2 tbsp honey

2 garlic cloves, grated

pinch of black pepper

handful of yellow rock sugar (available

from Asian grocers)

small knob of ginger, grated

2 tbsp caster sugar

INSTRUCTIONS

1. Combine all the glaze ingredients in a deep pot over high heat and bring to the

boil. Reduce the heat to medium and simmer for about 10 minutes or until the sauce

coats the back of a spoon. Be careful not to boil for too long as this can result in

bitterness. Remove from the heat and allow to cool, keeping in mind that the sauce

will continue to thicken.

2. Marinate the chicken wings in ¼ of the sauce overnight. Place in abowl and cover in the fridge

3. When you’re ready to cook the chicken, preheat a barbecue hotplate to medium-

hot. Brush the hotplate with oil and barbecue the wings (in batches if necessary) for

8–10 minutes or until they become golden.

4. Brush each wing liberally with glaze, whilst byou are cooking. Once the glaze is nicely caramelised, transfer the wings to a serving plate. Garnish with spring onion and serve with lime wedges.