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Cara's Crazy Creations, Cape Schanck (2026)

29/03/2026

Kaigan Teppanyaki bar at
📍Coron phillipines
Luxurious sashimi, maki and flaming salmon
A must try.

21/02/2026

Cheats Oven Chicken paella Recipe ⬇️

Ingredients
600–800g chicken thighs or breast, chopped into bite-size pieces
1½ cups long-grain rice (basmati or medium grain works well)
3 cups chicken stock (hot)
1 onion, diced
2 cloves garlic, minced
1 zucchini, chopped
1–2 carrots, diced
1 cup green beans, chopped
1 cup chopped tomatoes (fresh or canned)
2 tbsp olive oil
1 tsp smoked paprika
½ tsp turmeric or a pinch of saffron (optional, for colour)
½ tsp salt (adjust to taste)
Black pepper to taste
Optional: squeeze of lemon to serve

Method
1️⃣ Preheat
Preheat oven to 180°C (fan 170°C).
2️⃣ Brown the chicken
Heat olive oil in a large oven-safe dish or pan over medium-high heat.
Season chicken with salt, pepper and paprika.
Brown for 3–4 minutes until lightly golden (it doesn’t need to cook through). Remove and set aside.
3️⃣ Build flavour
In the same dish, sauté onion and garlic until soft (about 2–3 minutes).
Add carrot, zucchini and green beans. Cook briefly to soften slightly.
Stir in:
Rice
Tomatoes
Turmeric/saffron
Toast the rice for 1 minute.
4️⃣ Add stock
Pour in hot chicken stock. Stir well and bring to a gentle simmer.
Return chicken to the dish and spread evenly over the top.
5️⃣ Bake
Cover tightly with foil or a lid.
Bake for 25–30 minutes, until rice is tender and liquid absorbed.
6️⃣ Rest
Remove from oven and let sit (covered) for 5–10 minutes.
Fluff gently with a fork.
Optional: uncover and grill for 3–5 minutes if you want slightly crispy edges.

16/09/2025

Spiced Herbal Tea Recipe

It's that weird in-between weather where everyone is sick, but we feel warm spring in the air. This tea will do you good from the inside out and it's a delicious caffeine free alternative.

Ingredients (2 cups):

1 cinnamon quill (stick)

3 cardamom pods, lightly crushed

1 star anise

2 whole cloves

2 cups water

(Optional) Honey or jaggery to sweeten

(Optional) A slice of fresh ginger or a dash of black tea leaves for variation

Instructions:

1. In a small pot, add water and all the spices.

2. Bring to a boil, then reduce to a simmer.

3. Let simmer gently for 8–10 minutes (the longer, the stronger the flavor).

4. Strain into mugs.

5. Sweeten with honey/jaggery if desired, and serve hot.

23/06/2025

Beetroot, Broccolini, Brown Lentil & Rocket Salad

Ingredients:

2 medium beetroots, peeled and cut into wedges
1 bunch broccolini, trimmed
1 cup cooked brown lentils (or 1 can, drained and rinsed)
2 cups rocket leaves, loosely packed
2 tbsp olive oil
1 tbsp balsamic vinegar
Salt and pepper to taste

Optional: crumbled feta, walnuts or pumpkin seeds for extra texture

Instructions:

1. Roast the beetroot:
Preheat oven to 200°C (390°F). Toss beetroot wedges with 1 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until tender and slightly caramelised. Let cool slightly.

2. Blanch the broccolini:
Bring a pot of water to boil. Add broccolini and cook for 2–3 minutes until bright green and just tender. Drain and rinse under cold water to stop cooking.

3. Prepare the dressing:
In a small bowl, whisk together the remaining 1 tbsp olive oil and 1 tbsp balsamic vinegar. Season with salt and pepper.

4. Assemble the salad:
On a large plate or bowl, layer rocket, lentils, broccolini, and roasted beetroot. Drizzle with dressing and gently toss.

5. Serve:
Enjoy warm or at room temperature. Optional: top with feta or seeds for extra flavour and crunch.

27/05/2025

Jerk Chicken, pineapple salsa, sauteed Mushroom and onions and coconut rice.

Jerk chicken recipe 👇

Ingredients:

1 kg chicken breast (whole or cut into large chunks)

1 tbsp allspice

1 tbsp smoked paprika

4 garlic cloves (minced or grated)

1 tbsp fresh ginger (grated)

1 tsp dried rosemary

2 tbsp olive oil

1 tbsp soy sauce

1 tbsp apple cider vinegar

1 tbsp maple syrup

Juice of 1 lime

¼ tsp nutmeg

1 tsp salt (adjust to taste)

½ tsp black pepper

½–1 tsp chili flakes or fresh chili (to taste)

---

Method

1. Prep the Chicken

If using whole breasts, score them lightly for better marinade absorption.

Pat chicken dry with paper towel.

2. Make the Marinade

In a large bowl, mix all marinade ingredients into a thick paste.

3. Marinate

Coat chicken thoroughly in the marinade.

Cover and refrigerate for at least an hour, preferably overnight for maximum flavour.

4. Air Fry

Place chicken in a single layer in the air fryer basket (do in batches if needed).

Air fry for 15–20 minutes, 200 degrees celcius, flipping halfway.

Internal temp should reach 75°C.

Serve in a wrap, with coconut rice, veggies or salad!

15/05/2025

📍Fingal Beach loop
Mornington Pen*sula, Victoria
6.3km om track and beach
(Must got at low tide) - use alltrails
About 2 hours walk with stunning sandy formations and coastal views 🌊

09/04/2025

DIY POKE bowl
I Was lucky enough to find some quality sashmi grade salmon and tuna, so heres a little sushi bowl with the leftovers, recipe below.

Fresh Salmon & Tuna Poke Bowl

Ingredients

Base:

1 cup jasmine or sushi rice (uncooked)

2 cups water

Pinch of salt

Veggies:

1 cup purple cabbage, finely sliced

1 carrot, grated

1 cup lettuce, shredded

1/2 cup edamame, steamed and shelled

Fish:

100g sashimi-grade salmon, diced

100g sashimi-grade tuna, diced

1 tbsp soy sauce

1 tsp rice wine vinegar

1/2 tsp chili flakes (or fresh chili, finely sliced)

Squeeze of lemon juice

Dressing:

1 tbsp tahini

1 tsp soy sauce

1/2 tsp wasabi (adjust to taste)

1 tbsp warm water (to loosen if needed)

---

Method

1. Cook Rice:
Rinse rice under cold water until clear. Add to a pot with water and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 10 minutes. Remove from heat and let steam covered for another 5 minutes. Fluff with a fork.

2. Prepare Fish:
In a small bowl, mix diced salmon and tuna with soy sauce, rice vinegar, chili, and lemon. Let marinate while prepping other ingredients (about 5–10 mins).

3. Make Dressing:
Whisk tahini, soy sauce, and wasabi in a small bowl. Add warm water 1 tsp at a time until it reaches drizzling consistency.

4. Assemble Bowl:

Start with a base of rice.

Top with cabbage, carrot, lettuce, and edamame.

Add marinated fish in the center.

Drizzle with wasabi soy tahini dressing.

5. Optional Toppings:

Pickled ginger

Sesame seeds

Nori strips

Avocado slices

Spring onion

03/04/2025

Who else thinks warm side salads are so good?
Here's a simple and delicious spiced Couscous Salad Recipe:

Ingredients

1 cup couscous

1½ cups boiling water or vegetable stock

1½ cups pumpkin, diced

1 large carrot, diced

1 can (400g) chickpeas, drained and rinsed

½ red onion, thinly sliced

1 tsp cumin

1 tsp coriander powder

½ tsp cinnamon

½ tsp garam masala

Salt and pepper, to taste

2 tbsp olive oil

1 cup fresh spinach, chopped

¼ cup fresh parsley, chopped

Method

1. Roast the Vegetables & Chickpeas

Preheat the oven to 200°C (400°F).

Toss diced pumpkin, carrot, chickpeas, and red onion with olive oil, cumin, coriander powder, cinnamon, garam masala, salt, and pepper on a baking tray.

Roast for about 20-25 minutes, or until the vegetables are tender and slightly caramelized.

2. Cook the Couscous

Place couscous in a large bowl.

Pour over boiling water or vegetable stock, cover with a plate or lid, and let sit for 5 minutes.

Fluff with a fork once done.

3. Assemble the Salad

Add the roasted veggies and chickpeas to the fluffed couscous.

Stir in chopped spinach and parsley.

Drizzle with extra olive oil, or serve with feta or tahini dressing.

Option 1: Serve with Feta

Crumble feta cheese over the salad before serving for a creamy, salty contrast.

Option 2: Tahini Dressing

Ingredients:

2 tbsp tahini

1 tbsp lemon juice

1 small garlic clove, minced (optional)

2 tbsp water (adjust for consistency)

1 tbsp olive oil

Salt & pepper to taste

Method:

1. Whisk all ingredients in a small bowl until smooth.

2. Adjust water for desired consistency.

3. Drizzle over the salad before serving.

Serve warm or at room temperature.

28/03/2025

Heres an easy mid week dinner to get in your protein and fibre, not to mention it's yummy 💪🏽

Turkey Chilli Con Carne Recipe

Ingredients:

500g turkey mince

1 onion, diced

1 clove garlic, minced

1 capsicum, diced

1 carrot, grated

3 mushrooms, sliced

1 can (400g) diced tomatoes

1 can (400g) kidney beans, drained and rinsed (optional)

1 cup vegetable or chicken stock or water

1 tbsp olive oil

Spice Mix:

3 tsp paprika

3 tsp cumin

3 tsp onion powder

3 tsp garlic powder

3 tsp oregano

¼ tsp cayenne pepper (optional)

1/2 tsp Salt

Method:

1. Sauté the aromatics – Heat olive oil in a large pan over medium heat. Add the onion and garlic, and cook for 2–3 minutes until softened.

2. Cook the turkey – Add the turkey mince and break it up with a spoon. Cook for 5–7 minutes until browned.

3. Add the vegetables – Stir in the capsicum, carrot, and mushrooms. Cook for another 3–4 minutes until softened.

4. Season and simmer – Sprinkle in the spice mix and stir well. Add the diced tomatoes, kidney beans (if using), and stock. Stir to combine.

5. Simmer to develop flavour – Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally, until the sauce thickens.

6. Taste and adjust – Season with salt and black pepper as needed.

7. Serve – Spoon over cooked rice and top with a dollop of Greek yoghurt if desired.

Enjoy your flavorful turkey chilli!

12/03/2025

Cooking has to be complicated and invoked a lot of prep to be healthy right?

Well not always especially if you are time poor.

This recipe has 4 main ingredients simplified thanks to convience and is easy to prep after a busy work day but still nutritious and delicious.

Swipe for the easy hacks 👉👉

That looks like a solid, simple stir-fry! Here’s a slightly refined version with clearer steps and better flow:

chicken Rice & Vegetable Stir-Fry

Ingredients:

500g chicken thighs, sliced

1 onion, diced

1 cm ginger, grated (optional)

3 tbsp Marion’s Teriyaki Sauce (plus extra for vegetables)

800g frozen stir-fry vegetables (Aldi)

1.5 cups rice

Method:

Marinate the Chicken: In a bowl, mix the sliced chicken with 2 tbsp of Teriyaki sauce. Let it sit for at least 10 minutes (or longer for deeper flavor).

Cook the Rice: Prepare rice according to the packet instructions. Keep warm.

Stir-Fry the Chicken: Heat a wok or large pan over medium-high heat. Add a little oil, then fry the diced onion until soft. Add grated ginger and cook for 30 seconds.

Add the marinated chicken and stir-fry until golden and cooked through. Remove from the wok and set aside.

Cook the Vegetables: In the same wok, add the frozen stir-fry vegetables. Stir-fry until heated through, then add 1 tbsp of Teriyaki sauce for extra flavor.

Combine Everything: Return the cooked chicken to the wok, tossing everything together. Stir-fry for another minute to coat in sauce.

Serve: Dish up the stir-fry with rice and

and easy

well preparation

Cara's Crazy Creations

29/03/2026

21/02/2026

16/09/2025

23/06/2025

27/05/2025

15/05/2025

09/04/2025

03/04/2025

28/03/2025

12/03/2025

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