Four Ways with Watercress
Watercress is much more than just a garnish—take another look and you’ll see a tangy salad green or peppery soup ingredient that packs a nutritional punch. ...
Indo-Chinese Chicken
Chilli chicken works well on its own as a snack, but we also serve it with hakka noodles and chillies in vinegar for a main.
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Charred Cabbage Steaks with Tamarind, Chilli & Ginger
These chargrilled red cabbage steaks taste as vibrant as they look, served with slices of a tamarind, chilli & ginger infused butter.
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Smoky Black Garlic Chicken & Black Rice Tray Bake
Bulbs of fresh garlic that have been cooked (and cured) at very low temperature for up to a month are called ‘black garlic’. These soft, deep black cloves have no resemblance in flavour to raw garlic, but taste like a mixture of balsamic vinegar, miso and molasses. It’s a flavour that pairs beautifully with chicken and porcini mushroom in this super easy to make tray bake dish.
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Prawn-Stuffed Zucchini Flowers with Saffron & Bottarga
Bright yellow zucchini flowers or blossoms add a vibrant pop of colour to a table. Stuffed with prawns coated in garlic, lemon and curry powder, then battered and fried, these stuffed zucchini flowers couldn’t be more delicious.
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Salmon Sashimi with Pickled Pink Oyster Mushroom & Shallot Dressing
Oyster mushrooms are a delicate fan-shaped variety of the fungi family. Pink oyster mushrooms are a blushed variety. Popular at farmers’ markets, they have both a delicate texture and flavour, that pairs beautifully with this salmon sashimi and shallot dressing.
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Cheese & Broken Pasta Bake with Salami & Caper Crumb
We all have that section in our pantry where the almost empty packets of dried pasta live. This recipe embraces different-shaped dried pasta and all the leftovers from a cheese and charcuterie board to make a scrumptious meal.
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Cheesy Beef Brisket & Pickled Pepper Pies
Who doesn’t love a cheesy beef brisket pie? A great option to make ahead of time and freeze for an easy dinner in future, you can use any slow braising beef for this versatile recipe – it’s a great way to use cheaper cuts of meat.
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Sweet Potato & Coconut Soup with Curry & Lime Garlic Bread
A fabulous way to fight waste and save time and money is to make a big batch of food and freeze it. That way, when you need to feed hungry mouths in a flash, you don’t need to think twice: just thaw, reheat and you’re ready to go. Keep the winter chills at bay with this warming sweet potato and coconut soup with hot crunchy garlic bread. This simple recipe can stay frozen in your freezer for months and reheated at your convenience.
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Turkish Style Yoghurt Soup with Lamb Manti
This traditional Turkish soup is made primarily with yogurt and paired with manti, or dumplings, filled with lamb spiced with sumac, garlic and mint. This is a lovely simple dish that’s perfect for a cold evening.
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Louisiana Super Green Gumbo with Chicken
The official state cuisine of Louisiana, Gumbo traditionally consists of a strongly-flavored stock, meat or shellfish, and the Creole “holy trinity” ― celery, capsicum, and onion. This super green take on this dish adds kale and herbs with chicken and chorizo.
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Pasta with Lemon, Garlic & Parmesan
Embrace the simple and divine flavours of Italy with this lemon, garlic and parmesan pasta. With garlic simmered in white wine and lemon juice, this dish has all the best flavours.
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Zucchini & Anchovy Salad
This salad is perfect to serve as a starter with buffalo mozzarella, olives and bread. Serve with a sprinkling of parmesan and a squeeze of lemon.
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