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Nibble on divine raw peanut butter cups

No matter how dedicated you are to your healthy new year’s resolution, we all need a little sweetener every now and then. But before you go reaching for that bar of processed chocolate or packet of biscuits – yep, it takes one to know one – nutritionist and chef Ronaldo Fulieri may have a better alternative. His most recent cookbook, Ronaldo’s Kitchen Book 2: The Super Power of Nutrition, is packed with 60 recipes to boost health and energy, including a very tempting range of raw, vegan desserts. Comprising raw cacao, coconut cream, peanut butter and agave, these creamy peanut butter cups are the perfect indulgence when your willpower is waning. If you don’t have raw cacao at home, you can substitute with 200 g of raw organic dark chocolate, while the agave can be replaced by maple syrup or honey. more

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Munch on raw collard wraps with cashew ‘cheese’

First we brought you rainbow salad, then we treated you to a dreamy chia pudding, and now – if you’re still with us on the healthy 2015 bandwagon – we present deliciously crunchy green collard wraps. Stuffed with nourishing vegetables and a dairy-free cashew ‘cheese’, these colourful beauties are perfect for lunch or a healthy snack. We tracked down this gem of a recipe in organic bakery owner and health-food blogger Jessica Nadel’s new cookbook, Greens 24/7, which is bursting with more than 100 wholesome recipes such as cinnamon zucchini waffles, pesto polenta chips and chocolate avocado popsicles. more

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Fuel up on chia pudding with stone fruit, agave and vanilla

Mexican cuisine isn’t all about burritos. From coral trout pozoles to watermelon margaritas and chocolate, cherry and chilli tarts, the nation’s wealth of dishes boasts a complexity of flavours, colours and spices that are often ignored in our Tex Mex adaptations. In chef Paul Wilson's new cookbook, Cantina, one of the world’s leading experts in Latin-American cuisine takes home-cooks on a culinary journey through the country’s distinct regional recipes. Continuing on from our new-year-resolution-inspired rainbow salad last week, we've nabbed Paul's epic recipe for a divine chia pudding with stone fruit, agave and vanilla. more

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Detox with an Over the Rainbow Salad with tahini and lemon dressing

While those hefty bowls of Christmas pudding and extra glasses of champagne were certainly worth it, January is the month for settling back in to routine, restocking the fridge with fresh produce from the farmers market and nourishing that new-year body with plant-based foods. Health coach, yoga teacher and wholefoods chef Lee Holmes is making this mission easier with her brand-new cookbook, Supercharged: Eat Clean, Green and Vegetarian. More than 100 vegetable dishes, drinks, snacks and desserts pack the pages of the tome, and you'll also find a seasonal guide and plenty of nutritional information to keep you on that wellness path long after January has passed. Throw any of your favourite veggies into this Over the Rainbow Salad and start the new year on a healthy note. more

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Add a sweet touch to your Christmas spread with red berry barquettes

Ham, check. Seafood, check. Salads, check. Sweets – check? As Christmas edges ever closer, we've got the usual festive essentials down pat, but we haven't had a chance to think about how we're going to round out our feast. Luckily, Mimi Thorisson's A Kitchen in France has some beautiful seasonal recipes using brightly coloured berries to sweeten up our Christmas indulgence. After moving to a small town in Médoc, Mimi discovered the wonderful ingredients available to her from the neighbouring woods and local farmers, and this recipe for red berry barquettes showcases some of the highlights of her summertime bounty. more

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Add Lebanese dirty rice to your Christmas spread

While you might be in the deep trough of planning your 2014 Christmas feast, trying to decide which root vegetables to roast and whether to serve the meat hot or cold, we’re here to throw another spanner in the works. Why not shake up the traditional banquet by throwing a few foreign dishes on the table? A flick through Greg and Lucy Malouf’s gorgeous new cookbook New Feast has had us adding delicious modern Middle Eastern sides to this year’s feast. The recipe below for Lebanese dirty rice offers a rather poshed-up version of mjaddarah – perfect to lay the bed for a few slices of turkey come Christmas Day. more

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Indulge in decadent cookies and cream donuts

From our childhood days watching hot cinnamon donuts dropping into sugar at the local donut shop, to our more recent discovery of the hybrid cronut, those warm doughy delights have been a lifelong obsession. Fortunately, it seems our affection is shared, as dining establishments have begun to add gourmet donuts to their menus and Brisbane is eagerly anticipating the arrival of Chester Street Bakery’s new shop Doughnut Time. Sydney-based recipe writer and food stylist Tracey Meharg has recently published her ode to the dessert, Donuts. The cookbook shares recipes for 50 incredible creations, from baked to fried, and decadent to paleo. Let yourself off the healthy hook this weekend and indulge in these divine cookies and cream donuts. more

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Feast on the flavours of summer with pretzel choc-tops

When sweat droplets tickle the backs of your knees and storms brew overhead, you know you’re staring down the barrel of another Brisbane summer. But no matter how much hair is matted to your forehead, we’ve found the perfect distraction. Brisbane-based foodie Sarah Coates has been dreaming up wonderful creations such as blueberry pie donuts and bourbon-spiked pumpkin pie for her recipe blog, The Sugar Hit, so we've picked the perfect culinary companion to see you through summer. This indulgent recipe for pretzel ice-cream choc-tops balances salty and sweet, and will satisfy six of your sweaty companions. more

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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