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Tag / Jamie Oliver

We love Jamie’s VEG

Jamie Oliver is back with brilliantly easy, flavour-packed, and accessible veg recipes.

From simple suppers and family favourites to weekend dishes for sharing with friends, this book is packed full of phenomenal food.

Sharing simple tips and tricks that will excite the taste buds, this book will also give people the confidence to up their veg intake and widen their recipe repertoire, safe in the knowledge that it'll taste absolutely delicious.

'It's all about celebrating really good, tasty food that just happens to be meat-free' - Jamie Oliver

Don't miss the companion TV show- Jamie's Ultimate Veg- airing on Channel 10 tonight!

Want a sneak peek? Check out this delicious FREE recipe below!

Having trouble reading the recipe? Get the PDF version here

Don't miss this great QBD exclusive deal! On for a limited time only.

Win 1 of 6 Jamie Oliver Prize Packs!


To celebrate the release of Jamie Oliver's fabulous new book, Jamie Cooks Italy, we have 6 packs full of goodies to give away!

Each pack includes items from Jamie's Italian range of products, perfect to go with your new book!

To be in the running to win just purchase Jamie Cooks Italy using your QBD Books Loyalty card in any store or online between August 1st & September 30th 2018.

Our special prize packs include:

  • * 1 Big drizzler
  • * 1 Bruschetta serving board
  • * 1 Set of 3 Antipasti bowls
  • * 1 Set of mini terracottsa Tapas dishes
  • * 1 Terracotta drizzler
  • * 1 Garlic press
  • * 1 Double oven glove
  • * 1 Set cotton napkins
  • * 1 Large all-purpose storage tin

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Terms and conditions:
* Entrants must have purchased 9780718187736 Jamie Cooks Italy using their QBD Loyalty card within the promotional period to enter this competition.
* Competition is open to Australian residents only. Participants cannot be an employee of QBD the Bookshop.
* Entries close 5pm, September 30th 2018. No responsibility will be accepted for late or misdirected entries. All entries are deemed to be received at the time stamp on the entry.
Any entries submitted outside the promotion time and date parameters outlined above, or after the promotion period has closed, will not be included in the promotion
* QBD reserves the right to verify the validity of entries and reserves the right to disqualify any entrant for tampering with the entry process by submitting an entry that is not in accordance with these Conditions of Entry.
* All entries will be the property of QBD. The information entrants provide will be used by QBD for the purpose of conducting this promotion.
* This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram or Twitter. By entering and participating, entrant agrees to hold harmless, defend and indemnify Facebook, Instagram and Twitter from and against any and all claims, demands, liability, damages or causes of action (however named or described), losses, costs or expenses, with respect to or arising out of or related to (i) entrant’s participation in the competition, or (ii) entrant’s participation in any Prize related activities, acceptance of a Prize and/or use or misuse of a Prize (including, without limitation, any property loss, damage, personal injury or death caused to any person(s).
* Winners will be drawn by 5pm on October 2nd and notified by telephone and/ or email same day. The judges' decision is final and no correspondence will be entered into.
* Prizes must be claimed by October 10th 2018. If prize is not claimed byOctober 10th 2018, competition will be redrawn.
* Each prize will be sent by Australia Post trackable post to the winners.

Promoter conducting this promotion is QBD Books ABN 54 614 038 765, 30 Enterprise Street Richlands QLD, 4077.

Free Recipe: Jamie Oliver’s Chicken Fajitas


Jamie Oliver's Super food Family Classics is packed with plenty of easy, nutritious, tasty  meals that you and your family will come back to enjoy time and time again.

We're very lucky to have gotten our hands on a free recipe from the book (and we're sharing!) 

Create healthy - but more importantly, DELICIOUS- Chicken Fajitas for lunch or dinner this week!

Chicken Fajitas

Sticking to super-lean chicken breasts is the key to making super-food fajitas, and also provides us with a great source of protein, ensuring our muscles stay strong and healthy.

Serves 4 | Total time: 40 minutes, plus marinating



• olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon chipotle Tabasco sauce
• 1 teaspoon dried oregano
• 2 teaspoons sweet smoked paprika
• 2 cloves of garlic
• 1 large red onion
• 2 x 200g free-range skinless chicken breasts
• 3 mixed-colour peppers
• 1 large aubergine
• 2 limes
• 1 bunch of fresh coriander (30g)
• 1 ripe avocado
• 4 large seeded wholemeal tortillas
• 50g feta cheese


Put 1 tablespoon of oil into a bowl with the vinegar, chilli sauce, oregano, paprika and a pinch of sea salt and black pepper. Crush in the unpeeled garlic through a garlic crusher and mix together. Peel and halve the onion, slice into 1cm-thick wedges, then slice the chicken lengthways 1cm thick and toss both in the marinade. Leave in the fridge for at least 1 hour, or preferably overnight.

Blacken the whole peppers and aubergine over a direct flame on the hob, or in a griddle pan on a high heat, until charred and blistered all over. Pop the peppers into a bowl and cover with clingfilm for 10 minutes, then scrape off most of the black skin, discarding the stalks and seeds. Pinch the skin off the aubergine and trim off the ends. Nicely slice it all 2cm thick, dress on a platter with the juice of 1 lime and a few picked coriander leaves, then taste and season to perfection.

Cook the chicken and onions in all that lovely marinade in a large non-stick frying pan on a medium-high heat for 6 to 8 minutes, or until cooked through, turning halfway. Peel, destone and finely slice the avocado, and squeeze over the juice of half a lime. Warm the tortillas in a dry frying pan for 30 seconds, then keep warm in a clean tea towel. Take it all to the table, with the feta and the remaining coriander leaves, and let everyone build their own.


QBD’s 25 Books of Christmas #10:


Now this is a book our QBD elves can sink their teeth into!
Jamie's Everyday Super Food makes eating well exciting, delicious, easy and fun.

No matter how busy you are, you'll find that healthy eating the Jamie way is both straightforward and achievable, making it super easy to choose exactly the kind of meals that suit you. Whether you dip in and out of it, eat from the book Monday to Friday or use it faithfully every day for a month, it's totally up to you.

Not only are the recipes super tasty, but Jamie even demonstrates them for you- 7:30pm Thursday nights on Channel 10!

(Not sure if it's the gift for you yet? For a free recipe & a peek inside click here)

Jamie Oliver presents: Recipes for a healthier, happier you!

Think healthy eating can be a bit bland? Think again!

Jamie Oliver is back with a fantastic new cookbook bound to add some zazzle to your cooking repertoire! But we won't steal the spotlight, we'll let Jamie tell you himself.
(Go on, we've got a minute)

Inspired & ready to give it a whirl? Try the recipe below on for size...But yes, you do have to buy the book to get the rest!

Portable-Jam-Jar-Moroccan-saladPortable Moroccan Jam Jar Salad
(page 106)
Serves 1

150g cooked wholewheat couscous (75g if cooking from scratch)
1/2 a pomegranate
2 heaped tablespoons of fat-free natural yoghurt
1 tablespoon of extra virgin olive oil
1 teaspoon of finely chopped preserved lemon
5cm of sliced cucumber
1/4 of a shredded round lettuce
1/2 a coarsely grated carrot
1 peeled and sliced blood orange
60g of drained chickpeas
2 sprigs of fresh mint
2 sprigs of fresh coriander
15g of feta cheese
1 good pinch each of toasted sesame seeds, chopped pistachios and cumin seeds

Spoon the cooked couscous into the base of a 1-litre jam jar. Holding the pomegranate cut-side down, bash it with a spoon so the seeds tumble into the jar. Finely chop the preserved lemon and add to a small bowl. Mix in the yoghurt and 1 tablespoon of oil, season to taste with sea salt and black pepper, then spoon over the couscous. To make up the rest of your jar, finely slice the cucumber, shred up the lettuce and coarsely grate the carrot, then layer into the jar. Peel, slice and add the blood orange (use regular, if out of season), then drain and add the chickpeas. Pick the herb leaves and scatter into the jar, then crumble in the feta. Roughly chop and add the pistachios, along with the sesame and cumin seeds. Pop the lid on, place in the fridge and mix before serving.

Once you’ve got the hang of this principle, go to town mixing up your combos to embrace seasonal produce, use up any leftovers and keep your veg drawer clean.

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