Gabriella

Recipe: Megan Priscott | Images: Brydie Thompson I don’t really know what to name this salad; garden salad is too broad and boring, it’s not Greek or Mexican, so let’s go with Gabriella. You really can go with what is seasonal and available, think Mediterranean when you substitute any ingredients so it stays balanced and…

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Fried Polenta with Sautéed Mushrooms and Blue Cheese

Polenta 3 cups vegetable stock 1 cup milk 1 & ½ cups instant polenta ½ cup grated Parmesan Heat the stock and milk in a pot until just boiling. Slowly add the polenta and stir to stop any lumps forming. Continue to stir and cook until the polenta is thick and just before it starts…

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Fresh Cheese & Asparagus Pizza

Recipe: Flaveur Bread | Photography: Vicki Ravlich-Horan 1 Flaveur Bread’s Sourdough Pizza Base 4 large cloves of roasted garlic 8‒10 spears of Rosie’s Kitchen’s fresh asparagus 60g Dream Cheese’s fresh crescenza or something similar, like mozzarella 1 tbsp capers, drained ½ cup grated Parmesan ground black pepper & sea salt 2‒3 tbsp home-made basil pesto…

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French Onion Soup

This French onion soup recipe is suitable for vegetarians, as it does not use beef stock. Instead, Vegemite is added to vegetable stock giving a darker colour and a richer flavour. You may want to add more Vegemite for a more powerful flavoured stock. 2 tbsp extra virgin olive oil 30g butter 6 large white…

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French Inspired Onion Tart

5 onions, cut in half and thinly sliced 50g butter 1tsp fresh chopped thyme 1tsp sugar 1 egg 120ml crème fraiche 100-125g feta 2 egg yolks 100g wholemeal flour 70g plain flour 70g cold butter, chopped 2-3 tbsp iced water Make the pastry by sieving the flours into a food processor together with the butter…

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Feta & Avocado Smash

This recipe has been contributed by Alana from Rouge Cafe in Cambridge. Per person: 2 small or 1 large slice of your choice of bread, either lightly toasted or fresh 1 ripe avocado 100g feta 1 Tbsp mint, finely chopped 1 Tbsp parsley, finely chopped Pinch of pepper 2 Tbsp dukkah Wedge of lemon or…

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Farro Soup

Farro is a fabulous grain originating from the Italian mountain regions of Tuscany and Abruzzi. It is often offered in the Refugios (a mountain hut run by Italian families for hikers, climbers and lost people, similar to a DOC hut, but offering food). Many recipes you come across for farro are Italian inspired, and for…

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Eggplant, chargrilled with miso and cheese

This great recipe comes from Sachie Nomura’s new book Sachie’s Kitchen Serves 4 I find the combination of miso and eggplant irresistible, and topping with cheese gives an extra rich flavour. For a different mix, try zucchini or steamed mussels instead of the eggplant.  Ingredients 2 eggplants, cut into 2cm thick slices 2–3 Tbsp oil…

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Eggplant Parmigiana

This is a gorgeous dish perfect for this time of year with an abundance of eggplants, tomato and even basil.  It may seem bizarre but although vegetarian this is a really meaty dish so perfect for people who still need convincing that a meal can be complete without meat. Serves 4 2 eggplants 2 Tblspns…

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