Norwood Place’s trusted retailers make winter hosting easy

A taste of what’s inside

Winter is all about meals prepped ahead of time and left to bubble away in the oven. These three recipes deliver bold flavours with minimal fuss, using ingredients sourced from Norwood Place’s trusted retailers.

Pick up local produce at Norwood Foodland, fresh seafood at Seafood on Parade, premium cuts from Bos Taurus Eatery or ready-filleted chicken from Chicken Made Easy. Top it all off with a perfect wine pairing from Parade Cellars.

For easy entertaining, you can’t go past a traybake. Our One Tray Barramundi with Vegetables and Tahini or Kafta and Batata Tray Bake can be prepared ahead of time and cooked in the oven while guests settle in with a drink, leaving you free to enjoy the night.

For a quicker option, fire up the grill and serve our Mama’s Tabouli with Chicken Shawarma. These flavour-packed skewers are great for weeknight dinners, casual catchups or last-minute hosting.

Best of all, these dishes are just as delicious the next day. Whether packed for lunch or a quick dinner at home, these recipes are sure to become your winter favourites.

Meet your host

Raised in a Lebanese family where food was at the heart of every gathering, Johana Boutros, Adelaide recipe creator and founder of Eat With Jo, is passionate about wholesome cooking that’s full of flavour.

Inspired by her own 40-kilogram weight loss journey, Johana makes simple, nourishing recipes that make healthy eating easy and are perfect for sharing with friends and family.

For this exclusive Norwood Place recipe collection, Johana shares three delicious dishes designed for effortless entertaining, showcasing quality ingredients from Norwood Place’s much-loved retailers.

One Tray Barramundi with Vegetables and Tahini

Serves 4 

Visit: Seafood On Parade + Metro Fresh Norwood + Bakers Delight

Ingredients

Barramundi

4 barramundi fillets (approx. 600g)
300g baby potatoes, halved
250g cherry tomatoes
1 red capsicum, sliced
1 zucchini, sliced
1 red onion, sliced
1 tbsp olive oil

Barramundi seasoning

1 tbsp olive oil
1 tsp dried oregano
1 tsp garlic powder
Zest of 1 lemon
Salt and pepper

Tahini dressing

60g tahini
Juice of 1 lemon
1 garlic clove, crushed
2 tbsp water
Salt to taste

To serve

Fresh parsley
Lemon wedges
Sourdough bread

Method

1. Preheat oven to 200°C.

2. Toss the potatoes, tomatoes, capsicum, zucchini and onion with olive oil, salt and pepper. Spread onto a lined baking tray and roast for 25 minutes.

3. Pat the barramundi dry and season with olive oil, oregano, garlic powder, lemon zest, salt and pepper.

4. Place the barramundi onto the tray with the vegetables and bake for a further 12-15 minutes, or until cooked through.

5. Mix the tahini, lemon juice, garlic, water and salt until smooth.

6. Transfer to a serving platter, drizzle with tahini dressing and finish with fresh parsley and lemon wedges.

Perfect pairing

The crispness of Pinot Grigio cuts through the flakiness of barramundi, with citrus notes echoing lemon-kissed seafood and coastal salt.

Our pick: Chalk Hill Pinot Grigio from Parade Cellars

Kafta and Batata Tray Bake

Serves 6 

Visit: Bos Taurus Butchery + Norwood Foodland

Ingredients

Kafta

500g beef mince
500g lamb mince
1 brown onion, finely grated
1 cup parsley, finely chopped
1 tsp Lebanese 7 spice
1 tsp allspice
1 tsp salt
½ tsp black pepper

Tray bake

800g potatoes, sliced into rounds
3 tomatoes, sliced into rounds
1 tbsp olive oil

To serve

Fresh parsley
Lebanese bread
Lemon wedges

Method

1. Preheat oven to 180°C. 

2. Combine the beef mince, lamb mince, onion, parsley, Lebanese 7 spice, allspice, salt and pepper. 

3. Press the kafta mixture evenly into the base of a large baking dish. 

4. Arrange the potato and tomato slices in alternating, slightly overlapping rows over the top of the kafta, until the surface is covered.

5. Drizzle with olive oil and season lightly with salt and pepper. 

6. Cover with foil and bake for 45 minutes. 

7. Remove the foil and bake for a further 20-25 minutes, or until the potatoes are tender and golden. 

8. Scatter with fresh parsley and serve with garlic yoghurt, Lebanese bread and lemon wedges.

Perfect Pairing

The deep spice of kafta beef and soft-baked potato finds its match in a structured shiraz, with dark fruit and pepper to match the smoky, savoury layers. 

Our pick: Hentley Farm Shiraz from Parade Cellars

Mama’s Tabouli with Chicken Shawarma

Serves 6

Visit: Chicken Made Easy + Norwood Foodland

Ingredients

Tabouli

• 3 bunches parsley, finely chopped
• 3 tomatoes, diced
• 4 shallots, finely sliced
• ¼ cup lemon juice
• 2 tbsp olive oil
• Salt to taste

Chicken shawarma

• 800g chicken thigh fillets
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp garlic powder
• ½ tsp cinnamon
• Salt and pepper

Garlic yoghurt

• 200g Greek yoghurt 
• 1 garlic clove, crushed 
• Juice of ½ lemon

To serve

• Lebanese pita

Method

1. Combine all tabouli ingredients and set aside.

2. Toss chicken with olive oil, spices, salt and pepper. Thread onto skewers.

3. Cook skewers on a grill or barbecue for 10-12 minutes, turning occasionally.

4. Mix the yoghurt, garlic and lemon juice.

5. Arrange the tabouli, chicken skewers and garlic yoghurt on a large serving platter.

Perfect Pairing

Limoncello brings a sharp sweetness, cutting through the roast chicken’s richness, sharpening the garlic and charred skin underneath. 

Our pick: Richland Limon Cello Spritz from Parade Cellars