Baked Truffle Egg

Recipe: Mat McLean | Photography: Vicki Ravlich-Horan Infuse free range eggs in an airtight container with a fresh truffle for at least 24 hours. Crack the egg into a ramekin, bake at 150°C or until the egg is just set. Grate over a little truffle and season with salt and pepper. Serve with celeriac and…

Sweet Potato Soup with Tamari Pumpkin Seeds

Recipe and Photography: Amber Bremner Sick of chopping pumpkin? Try this nourishing and comforting sweet potato soup that’s mildly spiced with cumin and cayenne, and topped with salty, savoury tamari roasted pumpkin seeds. Double the recipe if you’re feeding a crowd or have big appetites to feed. 1 tbsp olive oil 2 cloves garlic, chopped 1 onion, chopped 3 sticks celery, chopped…