Recipes Archives - Page 4 of 7

Damper recipe made with wattleseed and bush tomato served with native parsley butter

How to make damper made with wattleseed and bush tomato

Our easy damper recipe is best served warm and with a side of whipped native parsley butter.

Salt-baked chicken in pepperberry and wild fennel

A bush-inspired baked chicken recipe that heroes native Australian ingredients.

Massimo Mele’s lamb arrosticini with olives and salmoriglio

Made with lamb shoulder and served with fresh Italian salmoriglio, these lamb skewers are a popular barbecued snack.

Lechon kawali pork belly bao buns

Pork belly bao gets a Filipino twist in this fun snack recipe.

Lemon chicken with bean and radish salad

Quick, easy and healthy. This is a chicken dish you'll want to commit to memory.

How to make a Wallflower cocktail

Using locally made sloe gin, the Wallflower cocktail is a crowd-pleaser thanks to its characteristic sour-sweetness.

Steak with caramelised onion and ginger ponzu

A quick and easy steak recipe that goes beyond a charred barbecued rump.

Spiced tahini baked fish

This spiced fish recipe makes for a simple yet flavoursome dinner idea.

Boeuf Bourguignon

The recipe for the traditional braise of Burgundy may have changed slightly, but one ingredient remains non-negotiable: a bottle of the region's red wine.

Plate of chicken and spring onion skewers

Yakitori Yurippi’s chicken and spring onion skewers

A simple side dish or starter that requires a handful of ingredients.

Lamb, beetroot and walnut with herb dressing

An everyday lamb recipe that requires little effort.

Kap mauri oxtail ragù with native thyme and warrigal greens

A slow-cooked masterpiece made with native Australian ingredients.

flat-lay photo of pear, Spiced pear, buttermilk and almond cake in a skillet

Spiced pear, buttermilk and almond skillet cake

A one-pan dessert winter warmer to bake the cold-weather blues away.

Mixed mushroom tart with puff pastry and brie

Mixed mushroom and brie tart

Pre-made puff pastry makes this tasty tart a weeknight winner.

How to make a basic choux pastry

Overwhelmed by the idea of making a choux pastry dessert? This simple but delicious choux pastry recipe makes baking a Paris-Brest, ice-cream Beignets or a dark chocolate éclair much more manageable.

Spiced galaktoboureko with herb and lemon syrup

A flaky, Greek-inspired dessert served with a zesty syrup.

Choux pastry

A masterclass on choux pastry - from the origin of choux pastry to how to make the perfect choux.

Roast pork rack with lemon myrtle and cranberry stuffing

This aromatic, slow-cooked roast pork rack is a feast for the senses. It marries classic roast flavours like cranberry and garlic with native Australian ingredients.

Cast iron pan with cinnamon myrtle-spiced sticky date pudding, macadamia brittle and butterscotch sauce

Cinnamon myrtle-spiced sticky date pudding with macadamia brittle

Served with a butterscotch sauce, this rich sticky date pudding takes inspiration from native Australian ingredients.

Bar Louise’s thick-cut chorizo in cider sauce

Salty chorizo swimming in a spiced sauce, with apple cider that cuts through the fat. Mop up with crusty bread.

Bar Louise’s sangria

A simple Spanish sip that can be made in batches - perfect for your next fiesta.

Three red peppers stuffed with rice on a dainty plate

Bar Louise’s piquillo peppers with spiced rice

Stuffed peppers are a Spanish staple - and these ones filled with spiced rice belong on any table.

Rectangular dessert with sugar and cinnamon

Bar Louise’s deep-fried French toast

Part French toast, part churros. Delicious.

Pintxo-style chopped steak sandwiches

A speedy steak snack that'll transport you to a Spanish wine bar at first bite.

Apple tart with Pedro Ximénez and quince syrup

This quick and easy apple tart is the perfect midweek sweet treat.

Roast chicken leg on top of bread with tomato-based sauce and side salad

Chicken roasted on Catalan tomato bread

A quick and easy chicken dinner recipe that goes beyond a simple roast chook.

Bar Louise’s octopus, potato, aïoli and pimento

A traditional Galician dish that's always a crowd-pleaser.

Deep-fried coral trout with sambal belacan

Serving a whole fish is symbolic of good fortune. When placed on the table as a part of a banquet, the head should face the eldest member of the family unit as a sign of respect.

Ceramic platter with meatballs, tomato sauce and beans

Braised sobrasada meatballs

These meatballs are also great served with crusty bread, roasted potatoes or rice.

Potato tortilla with marinated mushrooms

A speedy dinner idea for the cooler months.

Süd Polaire Antarctic Dry Martini

Don't be discouraged if you can't recreate the juniper mist in this Süd Polaire Antarctic Dry Martini, it's just as good without.

Shannon Martinez’s chickpea stew (garbanzos estofados)

A hearty vegan stew perfect for the cooler months.

Torn pasta soup with fennel and parmesan croutons

Made with a flavoursome vegetable stock and adorned with crunchy croutons and shreds of fennel, this torn pasta soup recipe makes for a quick and easy dinner.

Shannon Martinez’s paella verde

A lighter riff on Spanish paella - that's also vegan.

Aerial view of three Calabrian dried fruit and nut pastries on a blue plate.

Pitta ‘mpigliata

Crisp, chewy, sweet and nutty all in one bite, plus pretty as a rose. It’s no wonder these scrolls appear at both Easter and Christmas.

Torta Pasqualina

This Ligurian specialty is perfect for Easter picnics – just transport your pie in its tin.

Malaysian rice salad (nasi ulam)

This zingy rice salad dials up the freshness. Enjoy it on its own or as a side dish with fried fish or chicken.

Two twisted pastries with big blue candied eggs in the centre. The pastries look as though they are a nest for the egg.

Cuddura Cull’ova (Sicilian Easter biscuits)

These playful Sicilian biscuits are traditionally given on Good Friday for good luck. The dough is also incredibly forgiving – if you stuff up rolling the shapes the first-time round, just re-roll.

South Indian coconut and chickpea stir-fry

A quick, easy and aromatic chickpea dish to have on rotation.

Victor Liong’s Pacific oysters with sea treasures

“An opulent, easy starter that showcases the bounty of local seafood.”

Photo of halved bananas on black plate, topped with ice cream and caramel

Hokey pokey banana split

The caramel can be made in advance; simply thin with a little hot water before serving.

Baharat cauliflower and walnut-bread sauce

A Middle Eastern spin on roast cauliflower that makes for a quick and easy vegetarian crowd-pleaser.

Balmain bug tails topped with red chilli and green garnish

Dan Hong’s bug tails with butter and Asian flavours

Serve with French fries or crusty white bread to mop up all the sauce.

Tuna ota ika with lotus root

This Tongan riff on ceviche goes island hopping for fresh ingredients to make it a cooling antidote to summer heat.

Greek pork with silverbeet and olives

A Mediterranean meal that's big on flavour and a cinch to make.

Lemon-scented labneh with fig and beetroot

Packed with fresh figs and earthy beetroot, this colourful salad is simple and refreshing. Begin this recipe a day ahead.

Sweet and sour eggplant skewers with coconut and kale sambal

Influenced by Sri Lanka, this punchy sambal shifts tangy vegetarian skewers into holiday mode. Add fish or chicken to dial up the protein.

Prosciutto-wrapped lamb with peach and mozzarella

A speedy lamb dish that doesn't skimp on flavour.

Barbecued Balmain bugs with charred corn salad

Barbecued Balmain bugs with charred corn salsa

Served with a punchy charred corn salsa, these barbecued bugs will be your warm weather favourite.

Cherry and Chinese spiced duck salad

Australia’s cherry season takes a detour through China with this fresh twist on classic duck, hoisin and stone fruit.

Crisp pork, banana blossom and tamarind hot sauce

Serve this taste of summer on betel leaves as a scene-setting starter or as part of an island feast.

Lemongrass beef with mango and Thai basil

Sweet, sour, spicy and salty – all the key tropical flavours combine to make this recipe the perfect summertime salad.

Zucchini and kataifi fritters

These zingy fritters make for a quick and vegetable-packed midweek meal.

Watermelon, ginger and makrut lime shrub

A refreshing summer shrub to make in bulk - then just add soda (or booze).

Two colourful bowls filled with paccheri pasta, tomatoes, prawns and herbs

Summer paccheri with prawns, tomato and pickled chilli

Add some cooked crab or lobster meat to this weeknight favourite and transform it into a luxe dinner party entertainer.

Vietnamese chilli and lime caramel pork stir-fry

A winning midweek meal to have on rotation.

Shawarma-spiced chicken with pomegranate tabbouleh

Labanieh takes this sharwarma dish to a luxurious new level. Begin this recipe a day ahead.

Spiced lamb larb with crisp vermicelli

This fragrant salad works beautifully with lamb but the fresh mint, basil and coriander will go just as well with beef, chicken or duck.

Charred chicken wings in hot ancho and honey

Spice up your next barbecue with these fiery chicken wing skewers balanced with sweet honey.

Summer lemon and three cheese pizza

A fresh and punchy addition to your dinner party table.

Kombu-cured kingfish poke bowl

This twist on the Hawaiian bowl combines cured kingfish with the crunch of fresh salad and pickled veg, plus rice for sustenance.

Helly Raichura’s pine mushroom malaikari

Creamy and aromatic, this light curry crosses flavour borders between India and Malaysia. Traditionally made with crab, Enter Via Laundry chef Helly Raichura uses mushrooms to make this dish a vegetarian delight.

Spanner crab, pink grapefruit and coconut salad

This simple crab salad is sure to impress with its fragrant Thai dressing and herbs.

Who said sandwiches were boring?

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Sand whiting with caper and parsley butter

A simple, summery seafood recipe for midweek meals.

Photo of white ceramic plate with six canalé including one torn in half with cream on the side

How to make canelé

These classic baked beauties are rich, rum-spiked and swimming in the deep sweetness of caramelised sugar.