Dan and Steph Mulheron first caught our eye after winning MKR in 2013.
They appeared on the show in hopes of winning so they could afford IVF to start a family, and after opening their own restaurant in Hervey Bay, the popular couple celebrated the birth of their daughter Emmy in 2015 after to have been conceived by FIV thanks to their MKR Prize.
Watch How To Make This Breakfast All Day In The Video Player Above
And then last year they reached the grand finale on MKR Rivals.
Now they’re back on our screens with a new show ‘Travel and Eat with Dan & Steph“which begins this Saturday.
The new series shows the couple traveling across Australia while recreating their favorite foreign dishes, and in a stunning innovation, QR codes will appear during the show so viewers can get the recipes straight to the screen.
MEXICAN BREAKFAST TACOS WITH SWEET POTATO SALSA
1 package Dan & Steph Three Aussie Farmer Louisiana sausage – meat removed from the skins
1 package of soft tortillas
Scrambled cheese 4 free-range eggs 1/2 cream 1/2 grated parmesan 2 tbsp butter
Sweet potato salsa 1 large sweet potato, peeled and cut into 1 cm x 1 cm pieces – roasted until tender with salt and a pinch of smoked paprika 1 tomato, diced 1/4 red onion, diced 1 small green pepper , diced 1 ear of corn, charred Juice of 1 lime Salt & pepper
To serve Lime wedge, fresh coriander
Method 1. Scramble – Mix 4 eggs with cream and Parmesan
2. Melt the butter in a saucepan and slowly cook the eggs until scrambled, set aside.
3. Take a bundle of Dan and Steph Three Aussie Farmer Louisiana sausages and remove the flesh from the skins, fry them in a pan and break them as you go to look like a crumb, set aside
4. For the sweet potato salsa – add the chopped cooked sweet potato, tomato, green pepper, red onion and charred corn to the bowl, then season with fresh lime juice, olive oil. ‘olive and season with salt and pepper
5. To assemble the tacos, place the tortillas on the plate, then the scrambled egg, then add the sausage mixture and salsa.
6. Finish it off by garnishing it with fresh coriander and a lime wedge.
The perfect pie to save on food waste this winter