Weekday Lemon Cake
A while ago, I spent a couple of days working in a little studio looking out on the most gloriously laden lemon tree I have ever seen –...
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Ginger Creams
Makes 15–18 GINGER COOKIES 140g unsalted butter, softened 150g soft light brown sugar 70g golden syrup 1 egg 225g plain flour 11⁄2 tsp...
Vegan Chocolate Cake Recipe by Georgia McDermott
As someone who has been known to eat butter on its own (apologies to all my non-elasticated pairs of pants), I am always in awe of how I...
Silk Handkerchiefs with Basil Pesto from Liguria
NADIA’S MANDILLI DI SAEA CON PESTO SILK HANDKERCHIEFS WITH BASIL PESTO FROM LIGURIA From Pasta Grannies: Comfort Cooking by Vicky...
Persian Love Cake
Salamati by Hamed Allahyari with Dani Valent Funnily enough, I only discovered Persian love cake when I came to Australia, but I think...
Fish shawarma-style wraps
From: More Fish, More Veg by Tom Walton These wraps are an example of how building your arsenal of condiments can help you create layers...
Sichuan Sausage Sangas
From Chinese-ish by Rosheen Kaul and Joanna Hu Serves 4 I love a ‘sausage sizzle’, as we call them in Australia, where you can grab a...
Taste Tibet Famous Chicken Curry
From: Taste Tibet by Julie Kleeman and Yeshi Jampa Serves 4–6 If you take momos out of the equation, then Taste Tibet’s famous chicken...
Ravioli with fresh tomato, basil and garlic sauce
Around the Kitchen Table by Sophie Hansen and Annie Herron Ravioli with fresh tomato, basil and garlic sauce (p. 120) Prep time: 1 hour,...
The Best Chocolate Cheesecake You will Ever Eat
That's a big call, I know and perhaps time has elevated this cheesecake into something grander than it ever was....but I don't think so....
The Best Basic Butter Cake
From The Dessert Game by Reynold Poernomo Serves 5 These are the easiest cakes I’ve ever made. They’re also mega tasty and so versatile,...
Chocolate Mousse Cake
From: Low Tox Life Food by Alexx Stuart Serves 6–8 Prep time 25–30 minutes Cooking time 25–30 minutes 1 cup (200 g) rapadura, panela,...
Burnt honey semifreddo with seasonal fruits
Low Tox Life Food by Alexx Stuart (p. 258) Serves 10–12 ¾ cup (185 ml) local honey 600 ml (21 fl oz) organic thin (pouring) cream or...
Raw Caramel Slice
This recipe comes from the new cookbook by Bryony and Harry Lancaster from cafe and yoga studio Egg of the Universe in Rozelle, Sydney....
Lamb Rack with Harissa, Beans & Yoghurt Mash
From: Every Night of the Week by Lucy Tweed Serves 4-6 This has that lip-smacking, sauce-scooping, salty tang element that I often crave....
E'cco Bistro's Potato Gnocchi with Gorgonzola, Spinach & Pine Nuts
This is an iconic dish by owner/chef Philip Johnson of E'cco Bistro in Brisbane Australia. You can simply sprinkle with parmesan, or be...
Potato Latkes with Smoked Sausage & Spinach
Amber & Rye by Zuza Zak Serves 4 Potato-hash pancakes – or latkes in Yiddish – are known as a traditional part of Jewish cuisine. It’s...
Yottam Ottolenghi's Spicy Mushroom Lasagne
This lasagne contains one of two epic ragù recipes in this book – the other is the ultimate tray bake ragù, p.101 – which, we believe,...
Labneh Cheesecake with Roasted Apricots, Honey and Cardamom by Sami Tamimi and Tara Wigley
Cheesecake is not, traditionally, a dessert eaten in Palestine, but all the ingredients are: the labneh and filo, for example, the nuts...
Spicy Chinese-style Pork Ribs
From Our Kitchen to Yours by CWA, Vic Serves 4 2 kg pork spare ribs 1 tablespoon honey 2 tablespoons sweet sherry 1 tablespoon teriyaki...
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