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

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


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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

Recipes
Eat yo' greens with Mark Best's roast brussels sprouts
Food & Drink

Eat yo’ greens with Mark Best’s roast brussels sprouts

When you were a child, could there have be anything worse on your plate than brussels sprouts? If you haven't realised yet, these midget cabbages are actually damn delicious if prepared properly. In the words of renowned Australian chef Mark Best, "brussels sprouts are actually quite versatile and respond eloquently to not having the shit boiled out of them". In this recipe, Mark treats brussels sprouts with the respect they deserve to create a moreish side dish. You'll find this and a collection of more than 90 other recipes based around a single ingredient in Mark's new chef's compendium for home, Best Kitchen Basics. more

Recipes
Enjoy the oozy goodness of a panino con spinaci e brie
Food & Drink

Enjoy the oozy goodness of a panino con spinaci e brie

The picture above says a thousand words – the words 'get in my mouth' repeated over and over again. The beauty of Italian food is that it can be so simple but so incredibly satisfying, and this recipe for panino con spinaci e brie – or warm brie and spinach roll – is no exception. On her travels throughout Florence, author Emiko Davies fell in love the rich food history of the city and decided to immerse herself through her five-year-old blog about Tuscan food, its history and quite strict adherence to traditions. Her new book Florentine takes readers on a culinary journey through the streets of Florence, sharing recipes from busy trattorias and tiny osterias to hole-in-the-wall wine bars and late-night gelatarias. more

Recipes
Do Easter Italian-style with rosemary and sultana pandiramerino
Food & Drink

Do Easter Italian-style with rosemary and sultana pandiramerino

Around Easter, the smell of freshly baked hot cross buns lingers in the air, luring you into each and every bakery you pass. If you're a true connoisseur you've likely sampled all of Brisbane's best hot cross buns – but this year we challenge you to take your obsession a step further. Pandiramerino – or rosemary and sultana buns – are sticky, criss-crossed rustic buns traditionally made in Tuscany the Thursday before Easter. Thanks to Emiko Davis and her new book Florentine, you can try your hand at making your own! more

Recipes
Treat your guests to grilled haloumi with pomegranate and sumac dressing
Food & Drink

Treat your guests to grilled haloumi with pomegranate and sumac dressing

If there is one ingredient that is sure to be a crowd pleaser, it’s haloumi. The squeaky, salty grilled cheese is the stuff dreams are made of, and is a staple in Mediterranean and Middle Eastern cooking. On his travels through Lebanon, award-winning Maltese-Australian chef Shane Delia noticed haloumi everywhere – from street corners to renowned restaurants. While driving from Beirut to Sidon, he stopped on the side of the road at a simple store with a line out the door, where a moustachioed man was making fresh cheese sandwiches, with nothing but a toaster, olive oil, some labneh, haloumi, a pile of fresh flat bread, spices and a few other bits and pieces. He made Shane a toasted sandwich with haloumi and za’atar drizzled with olive oil and local sea salt, which inspired this recipe of grilled haloumi with pomegranate and sumac dressing from Shane’s latest book, Spice Journey. more

Recipes
Dip your spoon into a supercharged chai creme brulee
Food & Drink

Dip your spoon into a supercharged chai creme brulee

The ancient Indian healing system of Ayurveda presents a holistic approach to feeling well, creating a union of the mind, body, senses and soul. Through a combination of nutrition, yoga and meditation, Ayurveda focuses on treating the individual as a whole, rather than a specific area or ailment. After studying Ayurvedic cookery and nutrition in India, nutritionist Lee Holmes has been incorporating its principles into her life and noticed significant results. In her latest book, Supercharged Food: Eat Right for Your Shape, Lee offers guidance for an Ayurvedic lifestyle, from understanding and finding your dosha to yoga poses and breathing exercises. There are also nourishing recipes for all seasons with ingredients that correct your doshic imbalance, in order to encourage overall wellbeing, weight management and health. You’ll find delights such as tea-poached chicken with green beans,… more