Recipes
Warm up with a Wild Canary's twice-baked pumpkin souffle
Food & Drink

Warm up with a Wild Canary’s twice-baked pumpkin souffle

Despite the on again, off again temperatures of Brisbane’s winter, it’s always a good idea to stock your recipe collection with dishes that are hearty and heart-warming. Pumpkin is one of the best ingredients for adding thickness to any winter meal, and a souffle is a great creative way to incorporate it into an impressive dish. For Dine Out Brisbane, Wild Canary is using Lockyer Valley pumpkin in its heavenly souffle. Head chef Glen Barratt has given us the recipe to pass on to you, so you can sample the fare from the comfort of your own table. more

Recipes
Serve some Southern hospitality with campfire green beans
Food & Drink

Serve some Southern hospitality with campfire green beans

Do you know why Southern American food is so popular? Because it's hot damn delicious, that’s why. Mississippi-born and UK based chef Brad McDonald walks the talk when it comes to getting down and dirty with hearty Southern fare, largely attributing the story and culture of modern American food to its Creole and Cajun roots. Deep South reads like an autobiography interjected with vibrant and rich recipes designed to deliver authenticity with a modern edge. Inside the book you’ll find all the fixings to make you feel like you’ve been transported to mama’s kitchen. From pickles and preserves to shrimp and grits (yee-haw!) there’s a rollicking list of the finest Southern recipes to try, including this Campfire Green Beans banger. more

Recipes
Fancy up your steak with Paul West's meaty marinade
Food & Drink

Fancy up your steak with Paul West’s meaty marinade

Steak without a marinade is like a suit without a tie – it’s fine and all, but you can’t help but wonder how much better it would be with that extra special touch. River Cottage Australia’s very own Paul West is in town for the upcoming Regional Flavours presented by The Courier-Mail, and has imparted a marinade recipe designed to seriously level up your standard meat game. Paul's penchant for local produce and farming comes through in his recipes, with this particular sample rooted in simplicity that will let your steak speak for itself. Whip it up, chuck it on and let the flavours do all the talking. more

Recipes
Lick your lips for some tasty Mai Thai chicken thighs
Food & Drink

Lick your lips for some tasty Mai Thai chicken thighs

When we think of American barbecue, we usually conjure up ideas of big burly bearded blokes enveloped in smoke over hot coals. Well think again, dear readers – Irish gals Samantha Evans and Shauna Guinn claim they are the real barbecue experts. In 2012, the girls said goodbye to the daily grind and took off on a six-month roadtrip from California to Tennessee, eating their way through the best barbecue joints in the southern United States. Collecting insider secrets and recipes along the way, Samantha and Shauna gained enough knowledge to create The Hang Fire Cookbook, filled with a bunch of hot tips on how to make great barbecue. With everything from the basics for home smokers and different types of wood, to what rubs, cures and brines work best with each type of meat, The Hang Fire Cookbook will get you set up to be a barbecue king ... or queen. You'll find a plethora of… more

Recipes
Eat Mediterranean with a slice of healthy moussaka
Food & Drink

Eat Mediterranean with a slice of healthy moussaka

According to local dietitians and nutritionists Lisa Peterson and Desi Carlos, the secret to healthy eating isn't a secret at all – it's as simple as adopting the Mediterranean diet. Over the past two years, Lisa and Desi have worked hard to create delicious and nourishing recipes, modifying traditional family treasures to be healthy, calorie-controlled meals. The result is their first cookbook, Mediterranean Eating: Cook – Eat – Live, which features recipes, meal plans and scientific research proving the Mediterranean diet's ability to reduce incidence of heart disease, cancer, diabetes and Alzheimer’s whilst simultaneously increasing longevity of life. You'll find crowd pleasers like this healthy moussaka, as well as salads, meat dishes, savoury pies and more. more

Recipes
Treat your tastebuds to oat biscuits with soft blue cheese and carrot and orange jam
Food & Drink

Treat your tastebuds to oat biscuits with soft blue cheese and carrot and orange jam

We're pretty blessed to have the Scenic Rim right on our doorstep. A veritable smorgasbord of produce, the region is brimming with a bountiful selection of fruit and veggies, cheese, wine, olives and more – basically all of our favourite things. To celebrate the verdant region and its incredible producers, renowned local chef Brenda Fawdon has partnered with Christine Sharp to create Eat Local: Food, Farming and Conversation in the Scenic Rim in conjunction with Scenic Rim Eat Local Week. The book journeys through the region, documenting the authors' conversations with the producers and their families, as well as more than sixty recipes using wholesome ingredients inspired by the farmers, growers and makers of the Scenic Rim. This recipe for oat biscuits with soft blue cheese and carrot and onion jam originally used Towri Sheep Cheeses' Roquefort-style Blue Ewe. more

Recipes
Munch on crunchy filled risotto croquettes
Food & Drink

Munch on crunchy filled risotto croquettes

Risotto croquettes, or arancini, are like the perfect food surprise. With their golden crispy exterior, your mouth begins to water at the thought of the satisfying crunch that awaits. But the true magic comes when you take that first bite – that warm oozing cheesy gift that lies beyond the rice. Hungry yet? Then maybe you should make a batch of your own. Sicily is renowned for its arancini – you'll find a multitude of sizes and fillings almost everywhere you go. In her latest book, Flavours of Sicily, Ursula Ferrigno explores Sicilian cuisine at its finest – from vibrant to light soups and pasta dishes, and of course, arancini. more


The Locals Next week:

Recipes
Sweeten up your weekend with homemade marshmallow
Food & Drink

Sweeten up your weekend with homemade marshmallow

Marshmallows are the kinds of sweet treats that tend to conjure up childhood memories, perhaps of perfecting the art of the campfire toast (must be crispy but not burnt on the outside, warm and gooey on the inside), or a classic game of chubby bunny. For chef Jane Lawson, these "airy pillows of fanciful delight" reminder her of the milkbar lolly counters of her childhood. In her latest book, Milkbar Memories, Jane presents an ode to her childhood dreams, with a collection of nostalgic recipes that defined growing up in 1970s Australia. From the maltiest of milkshakes to sausage rolls, musk sticks and potato scallops, Milkbar Memories features more than 120 recipes that your mother probably wouldn't have approved of. more

Recipes
Feed your inner carnivore scotch fillet with eggplant puree and miso butter
Food & Drink

Feed your inner carnivore scotch fillet with eggplant puree and miso butter

It's officially winter, which means it's time to loosen that belt buckle and settle in for some good old-fashioned comfort food. But if you're not willing to sacrifice health for comfort, nutritionist Jacqueline Alwill has your back. In her new book Seasons to Share, Jacqueline presents 130 nourishing recipes, recreating delicious favourites that usually forget health for taste. You'll find warming winter recipes such as slow-cooked beef brisket with smoky homemade barbecue sauce, crispy pork belly with pear chutney, and this mouth-watering recipe for scotch fillet with eggplant puree and miso butter. more

Recipes
Whip up a decadent rose and poppy seed cake
Food & Drink

Whip up a decadent rose and poppy seed cake

Nothing beats a beautifully baked cake for afternoon tea, but many of us are discouraged by the thought of opening the oven to a flat and flavourless disaster. Baking needn’t be a stressful exercise and Lucy Cuffin’s recipe for a delicious rose and poppy seed cake is not only a sure-fire winner at tea time, but also remarkably easy to master. Serve this to your neighbours or family and let the compliments roll in!  more

Recipes
Get experimental with some Coffee Pickle Pour Over Mushrooms
Food & Drink

Get experimental with some Coffee Pickle Pour Over Mushrooms

Coffee and mushrooms typically aren’t two ingredients that are paired together, but Freddie Janssen isn’t a typical cook. Freddie has pickled some earthy, umami-rich mushrooms with a coffee-imbued vinegar mixture. After a day the mushrooms are ready to serve, and go great on charcuterie boards, pizzas and sandwiches. This recipe is the ultimate test for those that enjoy home pickling and fermenting. more

Recipes
Warm up with hearty cauliflower cheese with crispy maple syrup pancetta
Food & Drink

Warm up with hearty cauliflower cheese with crispy maple syrup pancetta

Comfort food comes in many forms, but if cheese is involved then you can rest assured that you’ll be feeling content after chowing down. The traditional cauliflower cheese is the ultimate comfort dish but James Martin has gone to another level by adding crispy maple syrup pancetta to the mix. James has done away with the lumpy cheese sauce and has added a crunchy topping that will make this dish a favourite at dinner, especially as the cool change keeps us indoors. more

Recipes
Make breakfast special with French toast, passionfruit curd and rose petals
Food & Drink

Make breakfast special with French toast, passionfruit curd and rose petals

Let’s face it, there is no more impressive breakfast dish than French toast. Whether you are prepping brekkie for a loved on or are treating yourself, you can’t beat superbly cooked toast drizzled with maple syrup with a scattering of rose petals. Sound too far out of your kitchen capabilities? Not according to Simmone Logue. Her new cookbook In The Kitchen is filled with exquisite dishes such as this and many more that will be just as impressive. more

Recipes
Shove your face into a s'more handpie
Food & Drink

Shove your face into a s’more handpie

Through the abundance of American pop culture we grew up with, we were constantly hearing about these magical creations called s’mores. Usually consumed around a campfire, s’mores sandwich roasted marshmallows and a layer of chocolate between two pieces of graham cracker. So basically, it’s just a little piece of heaven for your mouth. Here in Australia they are a little harder to create due to our lack of graham crackers, but we can do you one better – Phoebe Wood and Kristen Jenkins have played on those flavours by creating a recipe for s’more handpies. You’ll find this and 59 other decadent sweet pie recipes in The Pie Project, Phoebe and Kristen’s dedication to the humble pie. more

Recipes
Whip up a batch of instant banana ice-cream with sesame praline
Food & Drink

Whip up a batch of instant banana ice-cream with sesame praline

Every day we get home and stare bleary eyed at the fridge thinking, 'What can I eat that is quick, easy and healthy?' Five years ago, chef Callum Hann and dietician Themis Chryssidis conducted their first class at Sprout Cooking School based around that exact premise, and it still remains their most popular course. In their new book, aptly titled Quick. Easy. Healthy., Callum and Themis offer more than 70 recipes that use only easy-to-access ingredients, require minimal prep and clean up and are good for your insides. You’ll find dishes such as pork, fig and blue cheese salad with honey balsamic glaze, chorizo, chickpea and green olive tagine, and this recipe for delectable instant banana ice-cream with sesame praline. more

Recipes
Take high tea to the next level with homemade finger buns
Food & Drink

Take high tea to the next level with homemade finger buns

Tuckshop days were the best school days. You'd roll up to the window with your brown-paper bag and the perfect amount of spare change for a chocolate milk, meat pie and – the best 'til last – a sugary pink-iced finger bun. If, like us, its been far too many years since that sweet coconutty goodness graced your lips, it's time to make a change. Invite your nearest around for a good old fashioned high tea (or a tuckshop-themed party, now there's an idea) and whip up a batch of these delicious homemade fingers buns from Anneka Manning's new book, BakeClass. more

Recipes
Munch on vegan grawnola with coconut mylk
Food & Drink

Munch on vegan grawnola with coconut mylk

Once upon a time there lived a chain-smoking, hard-partying sales manager named Maz Valcorza, who ate many bacon sandwiches and and only exercised to stay reasonably fit. One day, in an effort to tone her butt, Maz decided to take up yoga – little did she know that off-the-cuff decision would change her life forever, leading her toward an organic, plant-based life. In April 2012 Maz opened Sadhana Kitchen in Sydney, the city's first organic, vegan, raw food and wholefoods cafe. In her book The Naked Vegan, Maz shares a number of the cafe's signature recipes, including this one for grawnola with coconut mylk and coconut whipped cream. Try it coated with raw dark chocolate as a treat or sprinkle over a chia pudding for added crunch. more