Broccoli Pasta

2 cups vegetable stock 1 head of broccoli, cut into florets ½ onion 2 garlic cloves ½ cup grated Parmesan 1 tbsp pine nuts, toasted handful of basil (or 1 tbsp basil pesto) 200g dry spaghetti 25g butter 50g bread extra virgin olive oil Firstly make the garlic croutons by gently melting the butter in…

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Broccoli Mash

This is a great alternative to traditional mashed potato, plus you get the added nutritional benefit of broccoli! 500g potatoes (I used Agria as they are great for mashing) 1 garlic clove, peeled (optional) 250g broccoli florets (approximately 1 head) 25g butter ¼ cup milk salt and pepper Peel the potatoes and chop into 2cm…

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Broccoli & Orecchiette

Years ago I worked in a small Italian restaurant in Melbourne called Ecco. If I worked a lunch shift it came with the reward of sitting down to lunch with a couple of locals for often dishes that weren’t on the menu but were always delicious. The key was they were simple and rustic Italian…

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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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Bonnie’s Sensational Mushroom Burger Patties

These mushroom patties are just sensational; stuff them into hot split ciabatta or sourdough buns along with, for example, rocket or mesclun, extra mustard, aïoli, sliced beetroot, tomato and/or gherkin. Makes 6–8 patties | May be frozen 40g dried, sliced shiitake mushrooms* 3 tbsp oil 1 large onion, peeled and cut into small dice 6…

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Blood Orange, Avocado and Summer Squash (vegan and gluten free)

This delicious recipe is by Katie Silcock, head chef at Revolve Cafe at the Avantidrome Complex just outside Cambridge. 6 portions Time 10 minutes Ingredients 3 blood oranges 3 ripe avocados 6 summer squash (courgette) 1 cup whole natural almonds ¼ cup basil ½ cup pitted Medjool dates 1 red chilli, thinly sliced 3 tbsp…

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Black Bean and Corn Mex-inspired Pizza

Recipe supplied by: Farrah’s Mexican Range Farrah’s Burrito Tortillas refried beans black pinto beans corn kernels crushed tomatoes mozzarella goats cheese sliced jalapenos Pre-heat oven to 180°C. Spread crushed tomatoes over the tortilla and sprinkle lightly with mozzarella. Next lay the second tortilla on top and spread with refried beans and top with griddled corn,…

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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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Beetroot Burgers

Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson Serves 4 | Vegan, Gluten Free 1 x 400g tin kidney beans, drained and rinsed 1 medium beetroot, peeled and grated (approx 1 cup) 1 onion 1 garlic clove 1 tbsp chia seeds 4 tbsp water ½ tsp dry thyme ½ tsp salt ½ tsp white pepper 1…

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