Courtney Roulston

MasterChef Australia alumni Courtney Roulston loves to share her passion for home cooking. She specialises in turning fresh and healthy ingredients into easy dishes that look and taste delicious.

Growing up on a small farm as part of a big family gave Courtney a love of simple, hearty and tasty home cooking. Since first appearing on MasterChef Australia in 2010, Courtney has successfully run her own catering business, cooked nutritious food for the Sydney Swans AFL team, written cookbooks, and presented cooking shows. As part of Coles partnership with the Stephanie Alexander Kitchen Garden Foundation (SAKGF), she also produces much-loved recipes for the SAKGF community. Whether she’s putting together a beautiful salad or a rustic fruit dessert, Courtney’s keen eye for detail and captivating recipe style mean she always creates something special.

Hey everyone, I’m Courtney Roulston and we hope we have inspired your meal creations this week and you’ve had fun joining in the Coles and Heart Foundation Cook with Heart challenge. For the final recipe tonight I’m cooking a fast and fresh satay chicken noodle salad. This recipe is full of punchy flavours, crispy textures and most importantly, it’s good for your heart, so let’s get on with the cooking.

The first thing we’ll need to do is to prepare our noodles and I’m just going to pop these into some boiling water and I’m going to let them simmer away for around five or six minutes until they become nice and tender. So I’ve got some skinless chicken breast here and this is going into a non-stick pan so you don’t need too much oil and that’s going to take about two or three minutes each side, just to cook through. Alright, chicken is cooked, you can take that out and just let it rest. Noodles are cooked and I’ve just drained them and run some cold water over them to keep them nice and separate.

The key to maintaining a healthy heart is lots of vegetables, so we can start with some spring onions, I’ve got a nice handful of snow peas, so we’re leaving all these vegetables raw to get a really nice texture. We’ve got some beautiful fresh radishes, I’ve got some boy choy just to slice up as well and lastly I’ve got a carrot. Look at that, so many fresh colours, colours of the rainbow.

Alright, for our satay dressing, I’ve got two tablespoons of crunchy peanut butter. Now this is one with no salt and no sugar, you’ve got to watch out for those when you’re trying to keep a healthy heart. And into the peanut butter I’ve got two tablespoons of low salt soy sauce. To add a bit of zing and zip into the dressing I’ve got a fresh lime. About a tablespoon or two of your favourite hot sauce or chilli jam. Just mix that up until it’s nice and smooth, give it a little taste, mmm, it’s good.

Alright, all we got to do now is plate this up, it’s as simple as that. I’ve got a little bit of coriander on top, finishing touches, just some beautiful peanuts to add some beautiful crunch and texture. Look at that big gorgeous platter, it’s healthy for you heart, it ticks so many boxes, there’s so many good reasons to get involved in the cook with heart challenge. So if you haven’t joined, or you’re wanting more details about the challenge or more delicious recipes check out cookwithheart.com.au.

Happy cooking, I know it’s happy eating for me tonight. Dinners ready!

Try these easy recipes

Whether you’re entertaining friends or just wondering what’s for dinner, check out Courtney’s recipes. Sweet or savoury, her recipes are great for making the most of delicious-tasting seasonal fruit and veggies. You’ll find plenty of inspiration for celebrations as well as classic family food such as salads, soups, bakes and roasts.

Courtney Roulston’s BBQ scallops with chilli and garlic butter

Serves 4 • 5 mins total • 10 mins prep

Sesame free, Soy free

Courtney Roulston’s creamy roast chicken with tarragon and potatoes

Serves 4 • 1 hr 10 mins total • 15 mins prep

Seafood free, Sesame free

Courtney Roulston’s BBQ lamb cutlets with zhoug

Serves 4 • 10 mins total • 10 mins prep

Seafood free, Sesame free

A free form pastry tart with tomato and cheese

Courtney Roulston's Perino tomato free-form tart

Serves 6 • 50 mins total • 15 mins prep

Vegetarian

Courtney Roulston's BBQ pork chop with grilled nectarine salad

Serves 4 • 10 mins total • 10 mins prep

Courtney Roulston’s spring greens tabouli

Serves 4 • 5 mins total • 15 mins prep

Seafood free, Egg free

Courtney Roulston's carrot, mint and chickpea salad

Serves 4 • 30 mins total • 15 mins prep

Seafood free, Dairy free

A golden tomato and pomegranate salad with maple syrup dressing

Courtney Roulston's golden tomato and pomegranate salad

Serves 4 • 10 mins prep

Seafood free, Sesame free

Hey everyone, I’m Courtney Roulston again here with my next What's for Dinner recipe. Tonight I'm cooking fast fresh and fabulous salmon tacos using an OLD ELPASO TACO KIT.

It’s a Mexicillent family favourite including a mix of hard and soft tacos. So no matter who your cooking for this is going to be a hit. Let's get into it, first thing we need to do is grill some corn and we just want to grill this until we get some beautiful black char marks on the outside of the corn.

Let's look at what's in this box. We've got some soft tacos for those that like soft. We also have some crunchy beautiful corn tortillas so this kind of suits everybody, you've got people who like hard of soft.

There’s a salsa sauce which I can empty out now. So this makes life really easy and we've got a spice mix in here as well so this is got lots to different things in here, paprika, cumin, oregano already mixed up and I'm going to do summer tacos today. So I'm going to put this spice mix onto my salmon. Alright super simple, just going to set the salmon aside for now.

I'm going to do a little radish salsa to go with this, so something slightly peppery and gives a really nice crunch to the top of our tacos.

Alright, now our salmon, look at that it's kind of sucked up that spice mix and we can get on with the cooking of this now. So I'm going to cook the skin side down first, we want to get some really nice colour on these.

Alright all that's left to do now is just to warm through our tortillas you can put it in the microwave or the oven, but because I've got my pan here already hot, I’m just going to warm this through in my pans. And our crispy tacos they can just go in the oven at about 180 degrees for about 5 minutes just to warm them up. This is the best thing about taco night. We’ve got little bits and bobs everywhere.

We've got a hard shells our soft tortillas we’ve got our tomato salsa from the kit. So I'm going to go hard or am I gonna to go soft? I'm going to go soft today with my tacos. These look pretty inviting to me, this is like the ultimate crowd pleaser, anyone can put their own spin on it.

They are bloomin’ delicious that is how you make my salmon tacos, now make some noise, tomorrow night for Taco Tuesday with an OLD ELPASO TACO KIT. For this and loads more What’s for dinner Inspiraration, head to Coles.com.au, Arriba!

Hi everyone, Courtney Rouston here sharing another one of my favourite recipes with you from my home. Now I’ve got a spring in my step because this week the footy is back. Now for me one of the best things to enjoy while watching the game is the good old Aussie Beef pie. My delicious pie uses great value, everyday ingredients. This pie will easily feed 8 people and at around $3 per serve it is fantastic value.

Alright to kick things off we need to heat some extra virgin olive oil in a pan. And I’ve got a large brown onion that I’ve just diced up. 3 or 4 carrots that I’ve just grated up. While the carrots are cooking off I’m just going run some celery through the grater as well. Give that a good season with some salt.

Alright celery, onion, carrots are all softened down smelling delicious. I’m just going to transfer them into my acutal pie tin here.

So I’ve got a couple of packs of Coles beef mince. Great value for a pie. And I’m making a big pie because there’s nothing better than left over pie the next day. So I’ve got a kilo of beef mince.

I’m going to put a good seasoning of black pepper in because I love black pepper in my pie. Give it a little pinch of sea salt. Break up the beef until it’s beautiful and browned off. About 3 tablespoons of tomato paste. Now if you’re asking what makes this an Aussie pie, we’ve got a secret little ingredient and that is some vegemite.

Alright a couple of other key ingredients. Some Worcestershire sauce. We need some corn flour and this is going to kind of thicken it down and give us that beautiful gravy that we love in a pie.

Alright now going in with about a cup and a half of beef stock. Look at that. Our little filling is blipping away over here. It is smelling so good. So our celery, onion, carrots goes back in with the mince. That’s it. All I need to do now is to transfer our mixture into our pie tin and we’re going to let it cool slightly before we put on our pastry. Tuck in our corners. So I’ve just got a beaten up egg and I’m just going to brush this over our pastry. Poke a little hole in the top of the pastry.

Alright now my oven is set at 200 degrees this is going to take around 25 –30 minutes until you see that beautiful golden crust on the pie. Let’s dig in to that pastry. Look at that. I’ve got some peas just for some greenery. And I’ve got some home made ketchup.

You guys are going to love this one I promise. For this and loads more what’s for dinner recipes head over to Coles.com.au.

And as always, Go the Swans!

Hi guys, Courtney Roulston here, I hope you’re well. Tonight I'm sharing with you my slow cooked pork and lemongrass curry.

It's going to fill your home with the most amazing aromas and under $5 per serve it's a great value flavour packed recipe for you guys to whip up at home. Here's how we do it.

The first thing we need to do is just to blitz up our aromatics for the curry paste. First thing is lemongrass and I'm just going to give the lemongrass a head start because it can be a little bit fibrous if it's not broken down. Alright, next into the blender is just the remaining aromatics for our spice base. Give that a little pinch of salt, we’re just going to belnd that until we have a beautiful smooth paste. We now need to fry off this paste, so this is going into the pan with oil. Alright, you just want to cook out the paste for about 2 or 3 minutes. Next ingredients, curry powder. I've got 800 grams of pork shoulder here so this is a recipe for four and I just cut it up into kind of 2 centimetre chunks.

Alright some seasonings now, I’ve got some fish sauce going in. To offset that saltiness I've got just a tablesoon of honey. And to slow cook the pork we need to get some moisture into the pan, so I'm just going to put enough water to cover the pork. Pop a lid on, I don't have a lid but I have a bowl which would do the same job.

OK, so the curry has had an hour, so let's have a little peep in here. Amazing look at that. So the potatoes are going to go in now. These are going to be around 25-30 minutes and then I'm going to pop in the beans.

Alright, the perfect thing to go with his curry is some beautiful steamed rice. Bring it up to the boil as soon as the water is evaporated, pop a lid on and let it steam for around 15 minutes.

Alright, we are getting close to the finishing line. I've got some coconut cream. I like it spicy this is optional but I'm putting on some extra green chilies over the top. A little squeeze of lime is going to add a beautiful bit of acidity and brightness to curry and you can top this with whatever herb you like, I love some coriander so I’m going on with some coriander sprigs.

There we have it guys you wouldn't find a simpler curry to make. Humble ingredients, great value for money that is how you make my slow cooked pork and lemongrass curry.

For loads more What’s for Dinner recipes, head on over to coles.com.au. I tell you what this might not be a curry in a hurry but some things are worth the wait. Yeah. That's a cracking curry.

Sweet ideas from Courtney

If you’re looking for something sweet to share at a get-together with friends or a treat for yourself and your family on the weekend, don’t miss Courtney’s dessert recipes. You’ll find tasty ways with fresh and frozen fruit, flaky pastry, nuts, chocolate and more.