Jackfruit and Lentil Kedgeree
Recipe and Images Amber Bremner Popular in many parts of Asia, unripe jackfruit has a fibrous texture that lends itself well to curry and even plant-based twists on ‘pulled pork’. Here I’ve used unripe, canned jackfruit, marinated and baked to create tender, moist, slightly oily chunks of jackfruit with a sharp, salty and pleasingly smoky […]
Flavourbomb Miso Soup
Words Vicki Ravlich-Horan Flavourbomb by Belinda MacDonald landed on my desk at an opportune time. Back at work after a festive season of overindulging I was, like many, contemplating those new year resolutions. You might recognise Belinda, she won My Kitchen Rules in 2017 and pops up regularly on the food scene from bone broth […]
Apple and Bay Leaf Creams
Recipes and Images By Amber Bremner These layered desserts are fragrant with the heady scent of bay leaves, typically used in savoury dishes for their subtle peppery warmth. They also pair beautifully with apple and lemon, adding a little complexity to this otherwise quite simple recipe. Get your hands on some fresh bay leaves, if […]
Pumpkin + Jackfruit Yellow Curry
Recipe and Images By Emma Galloway I know people get nervous making Thai curries from scratch as the ingredient list can look a little daunting; however, it is a really straightforward process. You can also make the curry paste well in advance, as it stores in the fridge for up to 4 days, or double […]
Pumpkin + Kimchi Fried Rice
Recipes and Images by Emma Galloway I’ve used butternut pumpkin here, but any flavoursome pumpkin will do. Do your best to dice it as finely as you can to ensure quick cooking. If vegetarian or vegan, ensure your kimchi is free of fish-sauce. For added protein, serve topped with a fried egg or tofu. This […]
Vegan Fig Loaf with Coconut Yoghurt and Spiced Syrup
Recipes Harriet Boucher, Images Brydie Thompson This spiced fig loaf is delicious sliced and toasted, served with lashings of butter, or serve it decorated with coconut yoghurt and fresh figs like we have here. Ingredients: 3 cups self-raising flour ½ cup sugar 1 tsp cinnamon 1 tsp ginger ½ tsp cloves ¼ tsp cardamom […]
Kosher Salt and Szechuan Pepper Squid with Daikon Salad and Ponzu Dressing
Recipe Andre Da Silveria, elizabeth cafe. Images Brydie Thompson Andre’s take on salt and pepper squid uses kosher salt. Kosher salt is a coarser salt than table salt (can be found at Vetro but you can also replace it with a flaky sea salt). 1kg squid tube ½–1 cup tapioca flour 1–2 tsp kosher salt […]
Cucumber Mint and Lime Ice Blocks
Cucumber, Mint + Lime Ice Blocks With just a handful of simple ingredients, you can make these flavour-packed ice blocks that scream of sunshine and good times. Makes 10–12 Zest of 4–5 limes, plus juice (1/2 cup) 2 cups water ½ cup raw caster sugar handful mint leaves 1 medium telegraph cucumber, roughly chopped […]
Courgette and Noodle Salad
Words and Images by Kathy Patterson The incredibly versatile courgette often gets a bad rap as being a bit tasteless, but if you take a closer look, they are pretty wonderful. Eaten raw (my personal favourite), cooked until just bite-tender or slow-cooked in olive oil and finished with a few good squeezes of lemon juice […]
SAVOURY CORN PANCAKES
Loosely inspired by Indian dosa, these gluten free savoury pancakes filled with chaat masala potatoes and a quick, fresh chutney work for brunch, lunch or a light dinner. Chaat masala is a mild Indian spice mix that includes dried mango powder (amchoor), which adds a refreshing sourness. It can be found pre-packaged at Indian grocers. […]