Marinated Mushrooms, Nashi & Hazelnut Salad
This marinated mushroom salad is full of crunch and flavour....
Baked inside a salt crust dough made from sumac, pepper, juniper and sesame seeds and cracked open once roasted to be smothered in oil and more sumac, these beetroots are a delicious earthy treat.
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Heirloom tomatoes range in variety from apple to deep green, stripped and speckled. These varieties are green even when they are ripe. They have a fresh flavour with a subtle floral sweetness. Look for ones that have smooth and firm skin. With green heirloom tomatoes paired with green-lipped mussels, basil, rocket and spinach pasta, this meal is a real green feast.
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Tender bright green asparagus is a springtime favourite. Baked here with garlic, lemon and ricotta on top of a golden and crunchy bread, this focaccia celebrates in-season asparagus and is a pretty addition to a table when entertaining.
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Samoan Italian chef Dora Rossi shares her signature Christmas puligi recipe, a steamed spice pudding paired with coconut vanilla crème anglaise.
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Beautifully spiced and with a richness from bone marrow, this Jaggery Goat Curry recipe from Minoli De Silva is a must-try for all lovers of curry.
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If you’re searching for a unique and delightful salad recipe that combines contrasting flavours and textures, look no further than this Mulled Pears & Blue Cheese Salad.
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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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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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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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With a floral sweet taste, pink grapefruit are a good source of both vitamin C and vitamin A, and are also rich in antioxidants. Paired with the flavours of thyme, gin and elderflower they make for a fun and delicious popsicle.
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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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Packed full of vitamins, plant-based protein and beloved all over the world, chickpeas are nutritional powerhouses. If you have any dried or canned chickpeas in your pantry, stretch your ingredients (and your budget) further with this delicious chickpea pasta with lemon, burnt butter and broccolini.
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Why throw out those banana peels when you can use them to make this easy and versatile bread instead! Unlike traditional banana breads, this version doesn’t taste strongly of banana. You can use this Banana Peel Bread as a replacement for your favourite toasting and sandwich bread, both sweet and savoury
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Bread and cakes are one of the largest household wasted items. This recipe uses bruised apples, dried fruit, egg and what you have from leftover Sunday baking or birthday celebrations to make a delicious dessert that everyone will love.
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Store-purchased curry paste is a great time saver, however 1 tbsp goes a long way, which always means leftover paste. Let’s use it before we lose it with this flavoursome take on a classic, using leftover cheese, milk and curry paste.
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A roast always has leftovers. This recipe reinvents root vegetables, mustard, egg and roast leftovers into a meal you’ll love.
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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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Try this warming clam chowder served San Francisco style inside a sourdough cob loaf. Topped with crispy streaky bacon, this couldn’t be more tasty.
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Fall under the spell of Italian cuisine with this scampi ceviche. Fishing has always been a mainstay of Italian village life. Harnessing the flavour of fresh scampi, this ceviche embodies the taste of ‘l’Italia autentica’.
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Thai food always tantalises, and this vegetarian Thai red curry noodle soup with roasted pumpkin is no exception. Make your own red curry paste with this super easy recipe.
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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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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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Frozen peas are a great way to add freshness and nutrition to a meal without breaking the bank.
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This recipe is the perfect starter for a Chinese inspired banquet. If you would prefer to serve it as a main, it is best with steamed Asian greens.
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