Easy recipes that can be prepared using few simple ingredients from your local OTR.

Bacon & Egg Sandwich

Ace breakfast with this super easy Bacon & Egg sandwich with crispy bacon, eggs, a touch of chilli & packed in cheesy goodness!

  • Serves 4
  • SA Regional Fresh Free
  • Range Eggs 6pk
  • Cheer Tasty Cheese Slice 250g
  • Primo Streaky Bacon Twin pk 430g
  • Sriracha Chill Sauce 255g
  • Kewpie Mayonnaise 300g
  • Riviera Bakery Brioche Buns 4pk

Mix together 6 tbsp mayonnaise with 4 tsp chilli sauce (or to taste) in a small bowl. Cook bacon rashers in a large frypan, allowing 2 rashers per sandwich. Whisk 6 eggs and season with salt.

Heat a non-stick pan over low/ med heat, add 2 tbsp of butter or olive oil, add the eggs and scramble to your liking. Meanwhile, toast the brioche bun halves under the grill.

To assemble, place the scrambled eggs on the bun bases, top with bacon and a slice of cheese (the warm bacon will melt the cheese). Spread the bun tops with the chilli mayonnaise and place on top.

Beef Fajitas

Make this classic Mexican meal with quality ingredients shopped on-the-go from your local OTR. Weeknight dinner sorted in under 20 minutes!
  • Serves 4-6
  • 1 Brown Onion
  • Olgas Marinated BBQ Beef
  • Edgell 4 Bean Mix 400g
  • Old El Paso Taco Seasoning Sachet
  • Always Fresh Roasted Red Peppers 310g
  • Cherry Tomato Punnet 250g
  • Baby Spinach 120g
  • 2x Old El Paso Mini Tortillas

Slice the onion into wedges, cut the beef into strips and halve the cherry tomatoes. Drain and rinse the beans.

Heat a large frypan over med/ high heat, add 2 tablespoons olive oil, onion and beef and cook until caramelised.

Add beans, ½ jar of the peppers, tomatoes and 2 teaspoons taco seasoning,
toss well and cook until heated through and tomatoes have softened. Add 2 large handfuls of spinach, toss well and cook until wilted.

To serve, heat tortillas according to packet instructions, wrapping in a clean tea towel to keep warm. Place the pan in the middle of the table and allow everyone to make their own fajitas.

Chicken & Hokkien Noodle Stir-Fry

Make this easy, quick and budget-friendly meal for lunch or dinner, from prep to table in under 15 minutes!

  • Serves 4-6
  • Olgas Country-style chicken sausages 500g
  • Unifresh Kaleslaw
  • 2x Kantong fresh hokkien noodles
  • Passage to India satay stir fry sauce
  • Changs fried noodles 100g

Remove casings from the sausages. Heat a large wok or frypan over med/ high heat, add 1 tablespoon vegetable oil and half the sausages, breaking them up into small pieces with a spatula.

Add 1 tablespoon of the stir fry sauce and fry until browned and cooked. Set aside and cook the remaining sausages. Cook the noodles according to packet instructions.

Meanwhile, wipe out the wok/ frypan with paper towel, return to the stove over med/ high heat, add 1 tablespoon vegetable oil and kaleslaw, stir frying for 2 minutes. Add drained noodles, remaining sauce and cooked chicken, toss well to combine and cook to heat through.

Serve garnished with crispy noodles.

Chocolate Cupcakes with Peanut Butter Icing & Snickers

  • Serves 9
  • Greens Pancake Shake 375g
  • SA Regional Fresh Free Range Eggs 6pk
  • Western Star Unsalted Butter 250g
  • Bourneville Cocoa 250g
  • Bega Peanut Butter Smooth 375g
  • CSR Icing Sugar 500g
  • Snickers Bar

Preheat oven to 160C and place 9 cupcake liners into a muffin tray.

Melt 125g butter and place in a large mixing bowl with pancake mix, 2 eggs and ⅓ cup cocoa. Whisk until smooth and divide evenly between the 9 cupcake holders. Bake for 25 minutes or until a skewer comes out cleanly. Set aside to cool on a wire rack.

Meanwhile, make the icing. Beat 125g butter until softened. Add 125g peanut butter and beat until creamy. Gradually add 1.5 cups of sifted icing sugar, beating well after each addition. Continue to beat until smooth and creamy.

To assemble, spread or pipe the icing on top of the cupcakes. Thinly slice the Snickers bar and sprinkle over the cupcakes.

Taste the delicious Snickers chocolate in a cupcake, topped with creamy peanut butter icing and sprinkled with sliced Snickers. Make this easy dessert in a jiffy for when the unexpected guests arrive!

Dumpling Salad

Lazy weeknight meals can be filling, healthy and delicious too! The best part? You can cook this Dumpling Salad with few ingredients grabbed from an OTR near you.

  • Serves 4
  • Dumpling 100 Pork & Prawn Dumplings 240g
  • Coleslaw Salad Mix 300g
  • 2 Tomatoes
  • Praise Chilli & Soy Dressing 250ml
  • Nom Nom cashews 100g
  • 2 Lemons

Heat a large non-stick frypan over med/ high heat. Add 2 tbsp oil, place the dumplings in the pan in a single layer and fry for 4-5 minutes or until the bases of the dumplings begin to colour.

Add enough water to cover ⅓ of the dumplings, bring to the boil then simmer, covered, for 15 minutes. Remove the lid and continue to cook until water evaporates and the dumplings are golden.

Place coleslaw and chopped tomatoes into a medium bowl, pour over ⅓ cup of the dressing and toss to combine.

To serve, place salad in bowls, top with hot dumplings and top with cashews. Serve with a lemon half to squeeze over.

Entertaining Platter

Celebrations made easy with this fuss-free entertaining platter. Assembled from ingredients available 24×7 at your local OTR.

  • Always Fresh Rosemary & Sea Salt Grissini 125g
  • Barossa Fine Foods Pastrami 100g
  • Obela Hummus 220g
  • Tasmanian Heritage Double Brie 250g
  • Penfield Aussie Mix Whole Olives 190g
  • Cherry Tomato Punnet 250g

Assemble everything on the platter & serve.

Eggs Poached in Baked Beans

Shops closed and want to surprise the family with a nice brunch? This simple breakfast recipe will delight their taste buds with baked beans cooked in a rich tomato sauce, topped with poached eggs, and served with Turkish bread.
  • Serves 2
  • 1 brown onion
  • G Fresh paprika 30g
  • Mutti tomato polpa 400g
  • Heinz baked beans 300g
  • SA Regional free range eggs half dozen
  • Lemnos Feta 200g
  • Rocket 120g
  • Skala Turkish Bread

Finely chop the onion.

Heat a large frypan over medium heat, add 2 tablespoons olive oil and onion and sauté until softened.

Add 1 teaspoon paprika and cook for a further minute. Add tomato polpa, season with salt & pepper and simmer for 10 minutes.

Add baked beans, stir well and bring back to a simmer. With a spoon, make a well in the sauce and crack in an egg (1-2 eggs per person).

Reduce heat and simmer until eggs are cooked to your liking.

Serve topped with crumbled feta and rocket leaves & fresh slices of Turkish bread.

Loaded Wedges

This easy appetizer is sure to make you popular at the next game day or party! Potato wedges topped with crispy bacon, torn bocconcini and hot gravy are the perfect recipe to make quickly and feed a crowd!

  • Serves 4-6
  • McCains Pub-style wedges
  • Primo diced bacon 300g
  • Gravox beef gravy 250g
  • La Casa bocconcini 220g
  • La Casa grated parmesan 150g

Cook the wedges according to the packet instructions.

Meanwhile, cook the bacon until crispy in a fry pan and heat the gravy according to packet instructions. To assemble, place wedges onto a serving plate, top with torn pieces of bocconcini, pour over the hot gravy and top with crispy bacon.

Finish with sprinkled grated Parmesan.

Tuna, Tomato, Olive & Chilli Spaghetti

Throw together this quick & easy spaghetti recipe with minimum ingredients grabbed from an OTR near you.
  • Serves 4-6
  • Gourmet Garden garlic paste 80g
  • G Fresh crushed chilli 20g
  • Sirena tuna olive oil 185g
  • Siena diced tomato 400g
  • Penfield pitted kalamata 190g
  • San Remo spaghetti 500g

Bring a large pot of salted water to the boil. Heat a large frypan over medium heat. Open the tin of tuna and pour the oil from the tin into the pan. Add 2 tsp garlic paste and 2 tsp chilli into the pan and fry for 2 minutes. Add the tinned tomato, bring to the boil then simmer for 5 minutes. Add the tuna, break up into small pieces with a wooden spoon and stir through the drained olives. Cook for a further 2 minutes to heat through.

Meanwhile, cook the spaghetti, retaining a little pasta cooking water. Add the spaghetti to the sauce and mix well to combine, adding pasta water to loosen if required.

Serve pasta topped with extra chilli flakes.

Ultimate Nachos

Friends coming over for footy night? Feed them with OTR’s Ultimate Nachos recipe bursting with Mexican flavours.

  • Serves 4
  • Doritos Nacho Cheese Corn Chips 170g
  • La Morena Refried Beans 440g
  • Old El Paso Nachos Salsa Topping 390g
  • Cheer Shredded Tasty Cheddar 200g
  • Chris Avocado Dip 200g
  • Cherry Tomato Punnet 250g
  • Continental Cucumber

Preheat oven to 180c. Quarter the cherry tomatoes, chop the cucumber, place in a small bowl, mix and set aside. Spread refried beans on the base of a medium baking tray, top with corn chips, pour over the salsa and sprinkle over the shredded cheese.

Bake in the oven for 10-12 minutes or until the cheese is melted and bubbling.

Serve with dollops of avocado dip and spoon over the tomato & cucumber mix.

Waffles with Bacon, Apple & Maple

A sweet & savory recipe that is easier to make than it sounds! Using just 6 ingredients from your local OTR, make this for a scrumptious breakfast and wow your family with your chef skills.

  • Serves 2
  • Toscano waffles 360g
  • Western Star unsalted butter 250g
  • Barossa Fine Foods mild pancetta 100g
  • Apples 2
  • Greens maple flavoured syrup
  • La Casa smooth ricotta 375g

Core and slice apples into wedges. Heat a medium frypan over medium heat, place 8 slices of pancetta into the pan and fry until cooked to your liking. Set aside.

Add a tablespoon of butter into the pan, allow to melt, add the apple and toss to coat in the butter. Add ¼ cup of water and cook until apples have softened. Add 2 tablespoons maple syrup and cook for a further 2 minutes. Return the bacon to the pan to heat through.

Meanwhile, heat waffles according to packet instructions.

To serve, spread waffles with ricotta, top with the apple & bacon and drizzle with the maple sauce.

Sausage Ragu with Three Cheese Ravioli

Feed the family this delicious, three cheese ravioli with sausage ragu, and rock weekday dinners! You can eat the leftovers for lunch the next day.

  • Serves 4
  • Unifresh Mirepoix
  • Pork Sausage
  • Don Antonio Traditional Italian Pasta Sauce 550g
  • Rana 3 Cheese Ravioli
  • La Casa Grated Parmesan 150g

Remove casings from sausages. Heat a medium saucepan over medium heat, add 2 tablespoons olive oil & mirepoix and sauté until softened.

Add sausage meat and break up into small pieces with a wooden spoon. Cook until browned, add pasta sauce and ½ cup water and simmer for 10 minutes.
Meanwhile, bring a pot of salted water to the boil and cook the ravioli according to packet instructions. Add the cooked ravioli to the pasta sauce and toss gently to mix through.

Serve pasta sprinkled with grated parmesan.

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Enjoy early bird access to exclusive rewards and discounts on coffee, food, car wash & fuel, with the OTR App.