3 Drool-Worthy Australia Day Recipes


Since it’s Australia Day once again, we are re-posting this all-time post from last year. De-lish! 

From esky-friendly snacks for your beach picnic or a poolside BBQ menu, we’ve got your Australia Day recipes sorted. We dusted off the family cookbook to find our old favourites, but of course, we added a healthy twist to the most iconic dishes from the land down under.

When it comes time for Australia Day lunch, do you fire up the BBQ without fail? Get creative with DIY sausage rolls, complete with a healthy (and surprisingly delicious) pastry. Or if fresh seafood is a family tradition, our coconut prawn recipe with herbed dip is a definite crowd-pleaser. Sweeten up your plate with a chocolate lamington for dessert and you’ve got yourself one nutritious menu.

Even if you aren’t a born and bred Aussie, we are certain that you’ll love our nourishing spins on popular local cuisine. Go on, these recipes are too good to simply stare at – it’s time to get cookin’!


Paleo Sausage Roll

Makes 10 serves, prep time 40 mins, cook time 50 mins.


400g chicken mince

½ brown onion, finely diced

1 clove garlic, minced

2 tbsp. nutritional yeast

1 carrot, finely grated

2 tsp. cumin

¼ tsp. cayenne pepper or 1 tsp. smoked paprika

1 tbsp. finely chopped sage


1 large zucchini

1/3 cup nutritional yeast

1 egg (to glaze)

Black sesame seeds (to top)


How to make it: 

Preheat oven to 180°C.

Mix all of the sausage ingredients together in a bowl until well incorporated.

On a lined baking tray, shape the sausage mix into a long sausage (about 30-40cm long and 5cm thick).

Cook the sausage in the oven for approx. 30 mins or until the sausage has cooked through.

Set aside to cool for 15 mins. Slice the cooled sausage into 10 even-sized segments.


While the sausage is cooling, slice the zucchini into long strips using a mandolin or vegetable peeler.

Wrap each sausage segment in 2-3 slices of zucchini, using a toothpick to hold it together if need be.

Place all of the sausage rolls onto a lined baking tray.

In a bowl, whisk the egg. Use a pastry brush to glaze the zucchini.


Sprinkle a generous amount of nutritional yeast and black sesame seeds over the top.

Bake in the oven for a further 10-15 mins, until slightly browned and warm.

Serve hot out of the oven. 



Coconut Crumbed Prawns

Makes 2 serves, prep time 30 mins, cook time 10 mins.

1 cup shredded coconut

1 tsp. salt

1 tsp. pepper

Zest from 1 lime

1 egg

½ cup rice flour (or flour of choice)

400g green prawns, peeled

2-3 tbsp. coconut oil to shallow fry

How to make it:

In a bowl, mix the shredded coconut, salt, pepper, and lime zest.

Gather two more bowls, crack the egg in one, whisk well, and add the flour to the other bowl.

Now, coat the prawns first in flour, then egg, and last in the coconut mix.

Place the crumbed prawns on a tray and when they are all coated, place in the fridge for 10-20 mins.

Add coconut oil to a skillet on medium high heat. When hot, shallow fry the crumbed prawns.  Be careful not to overcrowd.  Cook the prawns until browned on each side.

Serve with herbed yoghurt dipping sauce or tartare.


Herbed Yoghurt Dipping Sauce

1 cup natural greek yoghurt

2 tbsp. parlsey, finely chopped

2 tbsp. chives, finely chopped

2 tsp. honey

Juice from the lime

½ tsp pepper

How to make it:

In a bowl, mix together all the dipping sauce ingredients until well combined.



Nourishing Lamingtons

Makes 12 serves, prep time 50 mins, cook time 20 mins.

Vanilla Sponge Cake:

400g can cannellini beans, drained and rinsed well

5 eggs

2 1/2 tsp. baking powder

1 tsp. vanilla paste

3 tbsp. maple syrup

How to make it:  

Preheat oven to 160°C.

Blend beans in food processor until smooth.

Add eggs and continue to blend for another 3 mins on low.

Add baking powder, vanilla paste and maple syrup and blend until well combined.

Pour mix into lined square cake tin and cook in oven for approx 20 mins or until skewer comes out clean.

Allow to cool for 20 mins on wire rack.

Chocolate coating:

1/2 cup coconut oil

3 tbsp. cacao powder

1-2 tbsp. maple syrup

Shredded or desiccated coconut, to cover.

How to make it:  

Stir together all of the chocolate coating ingredients in a bowl until well combined.

Place a generous amount of shredded coconut on a large plate.

Slice the cake into 12 rectangles.

Dip each slice of cake into the chocolate coating mixture and turn until thoroughly coated.

Immediately place into the shredded coconut and coat again.

Place the coated piece of cake on a wire rack over a tray to catch any drips.

Repeat for each slice of cake.

Place in the fridge to set for at least ten minutes before serving.



So there you have it – three delicious recipes that are sure to take your party food up a nourishing notch. What’s your favourite way to celebrate Aussie Day the MNB way?



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