How To Cook Reynold Poernomo’s Winter One Pot Wonder

Nothing screams comfort food like noodles.

Reynold Poernomo Seafood Soondubu Jjigae Recipe

MasterChef Australia’s Reynold Poernomo wowed the world with his desserts and is now making our home cooking world that much more exciting with tasty recipes, made easy. 

Poernomo shares his Seafood Soondubu Jjigae Noodles recipe, a soft tofu and seafood stew that authentically infuses the flavours of Korea into a delicious and convenient dish that can be plated up in 10 minutes.


  • 1 tsp grapeseed oil
  • 1 garlic clove, roughly chopped
  • 1 small onion, sliced
  • 1 Birds eye red chilli, sliced
  • 1 stalk of Spring onion, sliced 
  • 1 tsp Gochugaru/Korean chilli powder
  • 2 tsp Soy sauce
  • 15g Kimchi
  • 1 Egg
  • 1 pack of MAGGI FUSIAN Soupy Noodles Korean Style Kimchi
  • 150g Silken tofu 
  • 300g Fish stock
  • Seafood of choice I’ve used prawns and mussels
  • Salt, to taste


  1. In a small clay pot, cook oil with garlic and onion over medium-high heat and sauté until fragrant.
  2. 2. Add in kimchi with the seafood and gochugaru, cook for a further 2-3 minutes.

3. Add in the fish stock and MAGGI FUSIAN Soupy Noodles Korean Style Kimchi seasoning and noodles, bring to a simmer.

4. Add in soy sauce and silken tofu and bring to a boil.

5. Once boiling, remove from the heat and crack in 1 egg, garnish with chilli and spring onion.

6. Season with salt to taste and serve immediately.

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Craving Something Sweet? Whip Up These Nutella Thumbrint Cookies In No Time

From baking queen, Katherine Sabbath.

nutella cookies recipe

We’ve all been there. Staring at an open pantry, on the hunt for something sweet, only to find an empty packet of chocolate biscuits someone polished off without your knowledge. It’s less than ideal, so we’ve decided to share a recipe you can whip up in 20 minutes for the next time that sweet tooth pops up.

Primary school teacher turned baking queen, Katherine Sabbath has authored three bestselling cookbooks and appeared as a guest judge on MasterChef Australia. She is known for her cutting-edge cake designs and creative flair in the kitchen, and we were lucky enough to sneak a super simple, tasty recipe for her Nutella Thumbprint Cookies.

“I’m excited to be partnering with Nutella and Kenwood to create a range of simple and tasty winter warmer recipes showcasing the delicious versatility of Australia’s favourite chocolate hazelnut spread. These recipes have been prepared using my go-to appliance, the Kenwood Chef Baker Mixer, which makes baking a breeze thanks to its quality, durability, and performance,” said Sabbath.

In celebration of this this partnership, Nutella is offering shoppers a chance to win 1 of 500 limited-edition Kenwood Titanium Chef Baker XL White Mixer with a Nutella branded PopTop valued at $999. All you have to do is purchase a specially marked jar of Nutella from May 8 to July 3, and follow the prompts on the jar for a chance to win.

Now that you’ve secured your mixer, it’s time to start baking.

Nutella Thumbprint Cookies

– 200g unsalted butter (at room temperature)
– 1/2 cup superfine caster sugar
– 1 teaspoon vanilla bean paste
– 1 egg, chilled
– 350g plain all purpose flour
– 1/2 teaspoon salt
– 200g Nutella
– 80g roasted hazelnuts, crushed

1. Preheat the oven to 160oC fan-forced. Line two baking trays with baking paper.
2. Using a hand-held mixer or a stand mixer, beat the butter and sugar for five minutes or until light and fluffy.
3. Add the vanilla and egg, beat until well combined. Add the flour and salt, beat until just combined.
4. Roll the dough into tablespoon-sized mounds and place onto the trays about 2cm apart. Use your thump or end of the spoon to make a dent in the centre of each cookie.
5. Bake the cookies for 20 minutes, or until just golden. Leave the cookies on the trays and while still warm, pipe or dollop Nutella into each dent and sprinkle crushed hazelnuts on top.

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