Recipes
Food & Drink

Give thanks for baked beetroot with horseradish creme

Every year on the fourth Thursday of November, families and friends across America gather for a day of feasting, as they give thanks in honour of the original harvest meal of 1621. We’re always keen to participate in a button-popping banquet, so this weekend we’ll be showing our gratitude for Brisbane’s bounty of fresh, local produce. The traditional feature of the menu, the turkey, wouldn’t be half as enjoyable without his accomplices, so we’ve sourced the perfect Thanksgiving side from cracking new cookbook, King of the Grill. This recipe for beetroot with horseradish creme serves four and pairs perfectly with hot pickings from the barbecue. more

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Slow cook pickled baby octopus with red wine, tomato and oregano

What’s a weekend without some pottering in the kitchen, a splash of red wine and an indulgent meal or two? Celebrity chef Karen Martini understands this sentiment well, with much of her life revolving around the kitchen as the hub of her family home as well as her work. Her newest cookbook, Home, released this month, shares a number of her family’s favourite dishes perfect for weekday dinners and weekend entertaining. Seafood takes centre-stage in this meal, with the intense flavours of the braising liquid complementing the tender octopus perfectly. Karen recommends gobbling the goods warm from the pan or serving the following day with a hunk of bread to mop up the juices. more

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Aubergine, puy lentils & sun-dried tomatoes with mint oil

Aubergine, or fondly known as eggplant, has become a very popular and versatile ingredient in many kitchens, and with summer here more and more varieties will be seen at the local markets. Recipes are endless including curries, pasta, dips and traditional moussaka but this one combines with puy lentils for a wonderfully 'meaty' texture. more

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Munch on fresh fig and prosciutto pizza with gorgonzola on béchamel sauce

From the crunch of a piping-hot pizza to the textural sweetness of a rhubarb, mascarpone and vanilla bean jaffle, we’re head-over-heels in love with street food. The food-truck phenomenon has taken off around the globe, with all sorts of snacks and brews emerging from the windows of these roaming restaurants. Now, some of the nation's best food trucks have hurtled into your kitchen in the form of new cookbook, Food Truck Feasts. Erika Budiman has collated recipes from the likes of Sydney's Street Sliders and Brisbane's Juan More Taco, to share the cooks’ secrets with you. Make the most of the G20 lockdown this weekend by gathering friends and family, and trying your hand at crafting the fresh fig, gorgonzola and prosciutto pizza famously whipped up in the 1960s Airstream caravan of Melbourne’s Happy Camper Pizza. more

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Create Peter Gilmore’s garden peas with cultured butter, sea salt and crisp pea blossoms

Turning the first page of award-winning chef Peter Gilmore’s new cookbook Organum is an exhilarating experience only comparable to sitting down at the maestro’s famed Sydney restaurant, Quay. In this gorgeous new tome of culinary treasures, Peter harnesses a love of working with nature and sourcing ingredients from his experimental edible garden to create a fine collection of 40 recipes, which aim to use as many components of each plant as possible. In this recipe, garden peas mingle with pea blossoms, white bean blossoms and carrot blossom florets to create an edible work of art. more

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Tip your hat to Mexico with Day of the Dead Bread

As families across Mexico remember and honour lost loved ones for Day of the Dead this weekend, we’ll be paying our respects by crafting this traditional Mexican sweet bread by hand. Typically baked in the weeks leading up to the Mexican holiday and consumed over the first weekend of November, the glazed treat is the perfect way to spend a slow Sunday. We’ve sourced this recipe from Mexican food writer Margarita Carrillo Arronte’s exquisite new tome, Mexico: The Cookbook, which packs a wealth of traditional recipes inside a vibrant pink cover. Roll up your sleeves this weekend and get kneading. more

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Craft mixed mushroom and pistachio tartlets

For those who don’t believe it’s a meal without meat, Suzy Spoon wants a quiet word. As the woman behind Australia’s only vegetarian butcher, the Sydney foodie has been filling bellies surprisingly well with vegetarian and vegan dishes for more than two decades. Now, she shares her collection of no-fuss recipes in her new cookbook, Suzy Spoon’s Vegetarian Kitchen. Layering enoki and oyster mushrooms, these delicious tartlets can be served either hot or cold and are perfect for entertaining or between-meal snacking. more

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Sink your teeth into mini pork banh mi sandwiches

Sydney is a vast metropolis packed with culinary gems, but ask any local and they’re likely to point you in the direction of El Loco, Ms. G’s or Mr Wong. Now the critically acclaimed chef behind these unconventional venues is revealing some of his best-kept cooking secrets, with the launch of his new cookbook, Mr Hong. The tome meanders from China to Vietnam to Mexico, sharing some of the countries’ best dishes that merge Dan Hong’s heritage with his fondness for bold, fresh flavours. Balancing texture, freshness, richness, acidity and spice, the famous mini pork banh mi sandwiches found on the menu at Ms. G’s in Potts Point will make the perfect addition to your spring barbecue spread. If you’re pressed for time, take a short-cut by using roasted pork from your favourite Chinese barbecue. more

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Crunch into freshly baked Margate biscuits

Biscuits have come a long way from the humble versions originally developed as long-lasting, easy-to-carry snacks for sailors and voyagers. Our tastebuds are certainly grateful for the development, as are the bakers who spend their days dreaming up new varieties. One lot of cooks who have a wicked way with the oven and a keen sense of imagination are the husband-and-wife team behind new cookbook, Sweet Envy. The dessert wizards have pulled 100 of the best creations from their bakery of the same name in Hobart, to offer up a host of inspired biscuit, cake, pastry and pie recipes. Biscuits are given a creative twist in this recipe for the bakers’ ode to the Kingston, the Margate. more

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Combine sweet and savoury in pumpkin pancakes

We love a dish that surprises our tastebuds and baffles our brains. In this easily prepared snack fusing both sweet and savoury, pancakes make a new ally out of the humble pumpkin. Nosh on these fluffy beauties at any hour of the day, whether the cravings call at breakfast, brunch, lunch or any time in between. more

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Carve a spoon into a 70-year-old dessert icon

While Brisbane and Gold Coast locals have been happily shoving slices of Goldsteins Bakery's original baked cheesecake into their maws for decades, the signature dessert didn’t always carry the celebrated crown. In fact, when Julius and Paula Goldstein first arrived in Australia from Europe in 1939 and set up The Busy Bee bakery on Roma Street, their customers would often voice concerns that the cheesecakes had gone off, due to their traditionally sour taste. But the Goldsteins stayed true to their roots and now, as the second and third generations celebrate 70 years in business, the artisan bakers are sharing their original cheesecake recipe with their loyal customers. The Goldsteins traditionally make their own quark, but you can source it locally from Barambah Organics or Paris Creek Farm. Follow in the bakers' floury footsteps and try your hand crafting this European indulgence… more

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Get your head back in the game with a spicy bloody mary

We all have our own unique strategies and tactics for knocking out a killer hangover – from electrolyte-packed sports drinks to whole-body plunges into cold pools – but perhaps one of the most universally accepted is the tabasco-loaded bloody mary. Take up the hair-of-the-dog challenge with a shot of vodka and distract that compressed brain by busying yourself with garnishes. Drink forth, and good luck. more

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Graze on crispy fig and walnut parmesan crackers

You may not usually take cooking advice from an 18 year old, but food blogger, recipe developer, photographer and stylist Izy Hossack is one unique talent. Since her early teens, she’s been experimenting with food and luring hordes of loyal followers to her site, topwithcinnamon.com. Now the internet phenomenon has published her first book, which is packed with gems like ten-minute granola, coconut berry pancakes and kale pesto. In this recipe for 40 crispy fig and walnut parmesan crackers, the foodie has once again simplified the cooking process without sacrificing the end result. Keep a batch of these beauties in the freezer for unexpected drop-ins, lingering guests or between-meal hunger pangs. more

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Welome the warmer weather with horchata pie and lime curd

The culinary mastermind behind Melbourne’s Beatbox Kitchen burger trucks, two Taco Trucks and dessert paradise All Day Donuts has now spread the foodie love around the nation with the release of his new cookbook, Hungry For That. Raph Rashid is a legend in the Australian food-truck scene and his new tome of edibles is sure to tickle the tastebuds of anyone who has felt the satisfaction of homemade burger sauce dripping down their arms or the crunch of fried chicken in their teeth. Of course sweet endings haven’t been forgotten, with Raph quoting his personal favourite dining term ‘betsubara’, which translates from the Japanese to mean ‘even if I am full, I have an extra stomach just for dessert'. We couldn’t agree more, so it was with great pleasure we whipped up this refreshingly creamy horchata pie with zesty lime curd. Celebrate spring with a bunch of sweet-toothed friends… more

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Eat seasonal with a warm custard apple crumble

There’s something humbling yet soul-lifting about harvesting fresh seasonal produce from the earth and crafting the edible rewards into a nourishing meal for friends and family. South Bank’s new Epicurious Garden, which opened to the public last week, is inviting local foodies to do exactly that – help maintain an edible, productive garden in the parklands. The organic patch of herbs, fruit and vegetables has been designed by horticulture experts but will be partly maintained by volunteer gardeners, and hungry visitors will also be able to nibble on free samples as the produce grows. Inspired by the bounty of seasonal produce currently available in Brisbane, South Bank has shared its recipe for custard apple crumble, calling home cooks to forage for the last few custard apples of the season. Follow the recipe below to warm up your weekend. more

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Celebrate the Big Cake Bake with Maggie Beer’s burnt fig jam and almond cake

No matter where you are or what you’re legally obliged to do on Monday August 25, we’re imploring you all to take a break, have a seat and hoe into a mighty slice of cake. All for a good cause, of course. Australian Red Cross turns 100 this month and so it’s only right to show our respect by baking and binge-eating for the 2014 Red Cross Big Cake Bake. One of this year’s ambassadors, the wonderful Maggie Beer, has shared her recipe for burnt fig jam and almond cake, which is sure to be a standout on any Big Cake Bake table spread. more

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Craft a stack of gluten-free chestnut crepes

Delicate, paper-thin crepes drizzled with raw honey, a slathering of fruit conserve or a few fresh banana slices are the perfect snack to nibble between meals, at breakfast or as a late-night dessert. But for those whose bellies wage war against gluten, this sweet treat can often equal significant pain. The three chefs behind Parisian restaurant and grocer No Glu have banded together to share their palate-seducing gluten-free recipes with homecooks the world over, launching their first cookbook Good Without Gluten this month. The French favourite has made a very welcome appearance in the tome, substituting regular flour for gluten-free and chestnut. Cooks are recommended to make the batter the night before and allow it to rest in the fridge overnight. more

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Wrap your mitts around a fool’s gold mandwich

The mandwich is no humble repast. It’s a beast subject to its own laws; one that may leave you gasping for breath, wiping condiments from your chin and sitting out your next meal. But Billy Law, the culinary genius behind new cookbook Man Food, has toned down the fool’s gold from the mighty monsters originally developed in Colorado, which boasted a hollowed-out bread roll stuffed with one jar each of peanut butter and grape jelly, and a pound of crispy bacon. Billy’s recipe below serves two very hungry bellies. more

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Tuck in to a classic hot apple pie this winter

While our southern counterparts might scoff at Brisbane’s version of ‘winter’, we’ll still take any excuse to wrap ourselves in wool and hoe into comfort food. Of course no winter feast is done without dessert, so no matter how full you are from slow-cooked meats or stout pies, make sure you locate that extra dessert stomach and give this winter warmer a crack. Feel free to get creative with the pastry by carving out letters or creating a pattern, and serve the finished product with a dollop or three of whipped cream, custard or ice-cream. more

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Build a fresh Vietnamese chicken banh mi sandwich

From the chaotic crannies of Hanoi to the sleepy beach town of Doc Let, Vietnam is a street-food lover’s utopia. Stalls stud street corners and markets fill city plots, offering handheld snacks ranging from rice paper rolls to marinated pork skewers. A popular street-food snack that has found overwhelming popularity internationally is the classic banh mi. Combining the French influence of the baguette with the balanced Vietnamese flavours of the fillings, this travelling sandwich is a street-food staple. Fillings can vary depending on taste, but typically include fermented vegetables, meat, coriander and mayonnaise. In the recipe below, we’ve opted for chicken dressed up in a variety of condiments. more