The mum-of-three will create four recipes each day from her best selling 4 Ingredients cook books including a satay chicken, sweet truffles and cupcakes which require only two ingredients.

“Whether you’re cooking for four people or one, dietary restrictions or none, I promise you that inspiration comes in the form of simplicity and flavour,” McCosker said.

The cook will also chat with visitors about recipes for diabetics and coeliacs. 

Meanwhile her latest book released earlier this year is targeted to furry friends, creating meals for pets.

Read More: Controversial Illawarra cook in upcoming season of Masterchef

Chicken Enchilada Cake

Serves 4

Preheat the oven to 200°C. Line a 20cm (8-inch) round cake tin with baking paper. Make layers in this order: tortilla, enchilada sauce, chicken, and mozzarella. Continue the layering process until all ingredients are used. Bake until the cheese is completely melted and the sauce is bubbling, about 30 minutes.

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Blue Cheese Pork with Pears ~ with Sautéed Asparagus

Serves 4

Cut horizontal slit through the thickets portion of each pork chop to form a pocket. Stuff 2 tbsp. crumbled blued cheese into each. Season both sides with sea salt and cracked pepper. In a large non-stick frying pan, cook the pork for 3 minutes each side, or until cooked through but still juicy.  Remove the pork from the pan, cover with foil and rest for 5 minutes.  Add the butter to the pan, swirl to melt and coat the base. Add the pear, season and cook, turning occasionally, until lightly browned, about 4 minutes. Serve the pork with the pear.

Sautéed Asparagus

Rinse the asparagus, peel the stalks and then remove the tough white ends at the base. Sauté in butter (along with sage leaves) until tender. Season with sea salt and cracked pepper to serve.