Butter me up
Words Vicki Ravlich-Horan, Images Ashlee DeCaires I am not a huge fan of eating corn off the cob – it’s a messy affair! Luckily, the excuse it provides to eat lashing of butter tips this summertime treat in its winning favour. This summer I suggest we crank that butter action up a notch by having […]
Harissa-roasted Courgette with Millet + Coriander Dressing
Recipes and images by Emma Galloway A beautiful flavour-packed way to use in-season courgettes. Here I’ve served it with millet (a protein-packed gluten-free grain), but cooked brown rice would also work. To make this dairy-free and therefore vegan also, omit feta cheese and use olive oil when cooking the millet. Serves 4–6 4 medium courgettes, […]
Raviolo Caprese alla Norma
Recipes by Simone Saglia, Images by Brydie Thompson Like so many Italian dishes, this classic relies on beautiful, fresh ingredients, making summer the perfect time to enjoy it, with fresh tomatoes, basil and eggplants in abundance. Pasta Dough 1 cup boiling water 4 cups flour (500g) pinch of salt Make a well with the flour […]
Trofie al Pesto
Recipe by Simone Saglia (from The Trading Post) Images by Brydie Thompson Hailing form the western region of Liguria, the word trofie (pronounced trof·ee·eh) comes from the Ligurian word strufuggiâ, meaning ‘to rub’. This is a reference to how the dough is shaped by rolling and rubbing on a wooden board. Pasta Dough 2 cups flour (250g) […]
ANTIPASTI SALAD
Recipe and image Fiona Hugues Just the word antipasti for me instantly conjures up a bucolic scene of copious glasses of wine on a lazy afternoon with friends, and platters of bountiful tasty wee things to slowly devour. This salad is that very notion but in a bowl, packed full of all the things, and […]
GREEN THINGS & GREBICHE
Recipe and Images by Fiona Hugues Just the word gribiche (pron: gree-beesh) conjures up fancy plates, plucked, peeled and poached green whatnots carefully laid out to be admired by wowed guests. It’s a swanky old French recipe for a saucy combination of basically cold egg and mustard but with posh add-ins like shallots, cornichons and […]
RIDE OR DIE LEMON SALAD
Recipe and image by Fiona Hugues For those who know me or follow me, and even all you sleuths and weirdos who like to stalk me, it’s no surprise that dairy is my desideratum, and I also believe that literally nothing is good without a squeeze of lemon. So with these two ingredients combined, I […]
Cacio e Pepe
Recipe Vicki Ravlich-Horan, Images Brydie Thompson Cacio e Pepe or ‘cheese and pepper’ is a classic Roman pasta dish that dates back centuries. The key to this dish is its simplicity – three ingredients transform into a moreishly addictive pasta. The delicious cheese and pepper combo is one you can enjoy with gnocchi, in a […]
Cacio e Pepe Pizza
Recipe by Vicki Ravlich-Horan, Images by Brydie Thompson This is the perfect pizza to start a meal. 1 tsp dried active yeast 1 tsp sugar 2 tbsp warm milk ⅔ cup warm water 2 cups flour 1 tsp salt 1 tbsp extra virgin olive oil ¾ cup grated parmesan cracked pepper Combine the yeast, sugar, […]
Leek and Fennel Soup with Frizzled Lentils
Words and Images by Emma Galloway Fennel really mellows when cooked, so I amp up the flavour again with toasted fennel seed flavoured lentils to top the soup with. If you can’t be bothered with the lentils (in their defence they add a nice boost of protein to the soup!), make a flavoured oil with […]