SESAME TUNA EGG ROLLS
Serves 4

6 eggs
1/2 cup GOLDYNA Golden Curry Mayonnaise
425g can tuna in spring water, drained
3 medium pickles, finely chopped
4 sesame wholemeal rolls
Place eggs in medium saucepan, barely cover with cold water. Bring to boil, reduce heat, simmer for 8 minutes. Remove from water, cover with cold water, gently break shells, leave in cold water to cool completely. Mash eggs coarsely and combine with mayonnaise, tuna and pickles. Cut a slice from the top of each roll one third of the way down. Scoop out the centre, leaving a thick wall. Fill with tuna mixture, pressing down firmly, replace tops. Wrap rolls separately in plastic wrap and refrigerate overnight.

SMOKED CHICKEN SALAD WITH ASPARAGUS AND MUSHROOMS
Serves 4

375g penne
200g button mushrooms, sliced
200g asparagus spears, steamed, chopped
300g smoked chicken, thinly sliced
1/4 cup chopped chives
1/4 cup sundried tomatoes, chopped
1/3 cup sour cream
1/2 cup Goldyna Dill Mayonnaise
2tsps wholegrain mustard
cook penne in large pan of boiling water according to instructions on packet; drain.
Cook mushrooms in lightly oiled pan until golden. Combine pasta, mushrooms, asparagus, chicken, chives and sun dried tomatoes in a large bowl; stir through combined remaining ingredients.

RARE ROAST BEEF AND BOCCONCINI PANINI
Serves 4

4 ciabatta rolls, split lengthways
1/2 cup Goldyna Traditional Swiss Mayonnaise
8 thick slices rare roast beef
8 bocconcini, sliced
12 slices char-grilled eggplant
spread mayonnaise over cut sides of ciabatta rolls. Fill with beef, bocconcini and eggplant. toast in lightly greased heated sandwich press until toasted as desired. Halve and serve wrapped in paper napkins.




 

BBQ CHICKEN WITH AVOCADO, ROCKET AND ALMONDS
Serves 4

1 large bbq chicken, coarsley shredded
1 large ripe avocado, sliced
50g baby rocket leaves
2/3 cup raw blanched almonds, toasted
2 green onions, thinly sliced
1/3 cup loosely packed coriander leaves
1/2 cup Goldyna Lemon, Chilli and Ginger Mayonnaise
conbine all ingredients in a large bowl; stir gently until just combined.



 

CHAR GRILLED BEEF AND ROASTED POTATO SALAD
Serves 4

500g desiree potatoes, cut into chunks
2 tbsps olive oil
sea salt and black pepper
200g baby green beans, trimmed
1 small red onion, thinly sliced
1 punnet red cherry tomatoes, halved
2/3 cup Goldyna Coriander, Lime and Chilli Mayonnaise
350g sirloin steaks
preheat oven to 200 degrees. toss potatoes in olive oil, salt and pepper and roast in roasting pan for 40-45 minutes or until golden. Bring a pot of lightly salted water to the boil, blanch beans for 1 minute or until just tender; drain and combine in a large bowl with the roasted potatoes, onion, tomatoes and mayonnaise. cook steaks on lightly oiled, heated griddle pan until cooked as desired; slice thinly. Add beef slices to potato mixture and toss to lightly combine.

GREEK LAMB AND ROCKET WRAPS
Serves 6

3 small lamb backstraps
2 cloves garlic, finely chopped
2tbsps chopped fresh oregano
2 tbsps lemon juice
1/4 cup olive oil
1/2 cup Goldyna Cumber and Caper Mayonnaise
6 small roll up wraps
50g baby rocket leaves
combine lamb, garlic, oregano, lemon juice and olive oil in a small bowl; refrigerate 2 hours or overnight. Grill lamb in heated non stick pan 3 minutes each side or until cooked as desired; slice thinly. Spread wraps with the mayonnaise, top with lamb and rocket leaves and roll up to enclose filling.