Potato Hash with Mushrooms and Asparagus

Recipe & Images: 5+ A Day Serves 4  1 bunch asparagus, ends cut off, slice into 4cm pieces 2 handfuls mushrooms, wiped clean and thinly sliced 1 capsicum, cut into small pieces 4 potatoes (we used a mix), cut into small cubes 1 brown onion, diced 4 eggs to serve on top (optional) 2 cloves…

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Spaghetti with Lemon & Herb Nut Crumb

This recipe was created by Kelly Gibney for Alison’s Pantry. Serves 4 1 cup Alison’s Pantry Walnuts ½ cup Alison’s Pantry Natural Almonds 1 cup parmesan cheese, finely grated zest of 3 lemons large handful fresh basil leaves, roughly chopped large handful fresh Italian parsley, roughly chopped ¼ teaspoon dried chili flakes sea salt & cracked black pepper…

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Lentil & Cashew Nut Curry

This recipe was created by Julie Le Clerc for Alison’s Pantry. The original recipe, which had chicken as an optional addition, has been edited to make this a meat-free curry. Serves 6 2 tbsp fresh ginger, finely grated 3 cloves garlic, crushed 2 onions, chopped 1 red chilli, chopped 1 cup Alison’s Pantry raw whole cashew…

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Stuffed Chillies (Macha Na Raveya)

Recipe: Laxmi Ganda & Jayshri Ganda This is a tangy and spicy delight. Large sweet chillies are stuffed with a flour based mixture that is lavished with spices then fried. These are amazing! Makes 4 1 small onion, chopped ¼ cup pea flour * 4 tbsp oil, divided 1½ tbsp brown sugar 1 tbsp peanuts,…

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Beetroot Curry

Recipe and Photography: Emma Galloway I fell in love with this simple beetroot curry when visiting Sri Lanka in 2016. The array of single vegetable curries on offer, each with slightly different flavour profiles, as well as all the different coconut-based sambols offered alongside, were a vegetable-lover’s dream come true! Don’t get me started on…

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Egg Curry

Recipe and Photography: Emma Galloway If you’re a fan of devilled eggs flavoured with a touch of curry powder, you’re going to love this simple egg curry. If you can get your hands on a Sri Lankan roasted curry powder (or make your own), use that. If not, try a good quality curry powder instead.…

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Rocket, Tomato, Parmesan and Balsamic Vinegar Salad

Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires I love a good rocket salad. This version uses a few extra steps to make the most of the simple ingredients, resulting in a stunning salad that will steal the show. fresh rocket tomatoes (large cherry tomatoes or small vine tomatoes are best) extra virgin olive oil salt…

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Risotto 101

Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson Risottos are so versatile and a lot easier and quicker than most people think. Serve as a complete meal or as a side dish. You can even make risotto cakes out of leftover risotto by shaping into patties and then frying. In spring make the best of fresh…

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Miso Potatoes

Recipe: Lisa Quarrie from Hayes Common | Photography: Brydie Thompson If you haven’t tried these moreish potatoes you’ve been missing out! 2 large Agria potatoes or 2 cups baby (gourmet) potatoes 1 cup aioli or mayonnaise 1 tsp miso paste ½ cup grated Pecorino cheese (or Grana Padano) 1 spring onion extra virgin olive oil…

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Broad Bean Tartine with Cilantro Goat Curd and Pickled Eggs

Recipe: Lisa Quarrie from Hayes Common | Photography: Brydie Thompson These stunning little canapes are perfect in spring with fresh broad beans in season. With local Cilantro goat’s cheese and gorgeous pink stained eggs, they are also a fabulous vegetarian option. 1 cup broad beans, de-shelled ½ clove garlic, crushed and finely chopped small bunch…

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