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Plate up a colourful grain-free hemp tabbouleh

If you’re looking for a vegetarian, grain-free side for the dinner table, this hemp tabbouleh might just do the trick. Replacing the traditional bulgur with chickpeas and hemp seeds, chef and nutritionist Sarah Britton offers a fresh take on the Levantine favourite. Inspired by her incredibly popular food blog My New Roots, Sarah’s new cookbook dishes up 100 plant-based recipes, with plenty of vegan, gluten-free and raw options for those so inclined. This high-protein dish is perfect for a snack, lunch or dinner-time side. more

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Plate up Italian linguine con le vongole

There’s been a chilly nip in the air this week – a sure sign of winter creeping towards us and all the promises of hearty comfort food. A flick through the new cookbook from MasterChef 2014 runner-up Laura Cassai has set our eating agenda for the seasons ahead, with dishes like sausage, porcini and fennel seed ragu pappardelle and slow-roasted pork loin stuffed with chestnuts and cranberries. Showcasing Laura’s roots in traditional Tuscan and Sicilian cooking, My Italian Kitchen is sure to provide plenty of culinary inspiration for chilly nights at home. more

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Craft a Zumbo bangers and mash pie

What is there not to love about Adriano Zumbo? The man can craft you a lavender, thyme and strawberry macaron just as easily as he can whip up a bangers and mash pie. The Sydney-based patissier shot to fame when his croquembouche tower appeared on the first series of MasterChef Australia and he’s been a household name ever since. Now the master has wooed us once again with his third cookbook, The Zumbo Files. Unexpected flavours and vibrant colours fill the tome, which will guide amateur homecooks through the baking process. Spend the rainy Easter long weekend pottering about in the kitchen, whipping up this hearty dish. more

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Tuck in to Cretan eggs with wild weeds

You may take your eggs with bacon, perhaps salmon, a bit of avocado or on a slice of crusty sourdough, but how about with weeds? The dark-green weeds that grew wild along the Aegean coast were gobbled gleefully by the Cretans for centuries before the Turkish eventually incorporated them into their cooking. This dish for Cretan eggs with wild weeds pays homage to those surprising little treasures, incorporating ingredients we can find readily here in Australia, such as endives, radicchio and rocket. Follow Istanbul-born chef Somer Sivrioğlu and food scholar David Dale’s lead as they explain in their new cookbook Anatolia how to construct this epic breakfast. more

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Craft a broad bean, mint, parsley and pomegranate fattoush

Last week, we had the great opportunity to interview Melbourne chef Matt Wilkinson about his gorgeous new cookbook, Mr Wilkinson’s Simply Dressed Salads. This week, we’re sharing one of our personal favourite excerpts from the book, which explains how to craft a broad bean, mint, parsley and pomegranate fattoush. Filled with bold flavours like radish, mint and cumin-sprinkled pitta bread, the salad is delicious on its own or as a side. more

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Bake a fresh loaf of gluten-free chestnut flour bread

The simple pleasure of cracking open a fresh loaf of bread and devouring a warm slice smeared with butter can only be heightened when that doughy creation was crafted by your very own hands. Parisian master baker Éric Kayser is no stranger to this feeling, and now he’s sharing his secrets with English-speaking bread fiends via The Larousse Book of Bread, which is available in English for the first time. Brought to you by the publishers of the Larousse culinary encyclopaedia, the tome serves up 80 recipes with variations and step-by-step photography. Whether you’re pining for a traditional cob, a speciality rye, an organic sourdough or perhaps even a sweet brioche, The Larousse Book of Bread has you covered. This recipe for gluten-free chestnut flour bread can even be enjoyed by our gluten-intolerant friends. more

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Nibble on a skewer of sweet rock candy

Whether you believe food is an art or a science, this unique recipe is a little bit of both. Paying homage to the science experiments of your youth, London-based chef Yasmin Othman shows you how to grow edible crystals in a beautiful array of colours. You’ll find this recipe for rock candy snuggled up next to other childhood favourites like liquorice allsorts, peppermint creams and marshmallows in Yasmin’s gorgeous new cookbook, Atelier: Confectionery. more

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Munch on hazelnut and cacao brown rice crisps

If you’ve been following 24-year-old Melbourne student Kate Bradley’s celebrated healthy food blog Kenkō Kitchen, your belly will be pleased to know her online database of vegan, mostly gluten-free and refined sugar-free meals has now evolved into one heck of a lip-smacking good cookbook. Taking you from breakfast to dessert, Kenkō Kitchen will fuel you up on winners like corn fritters with avocado, spring green lasagne and maple cashew ice-cream. The recipe below is the perfect excuse to indulge in a little sweetness at breakfast time, with a healthy alternative to Coco Pops. Serve with a milk alternative and fresh berries. more

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Snack on corn fritters with roast tomatoes and smashed avocado

Those of us who firmly believe breakfast can be eaten at any time of day can often be sighted feasting on pancakes for dessert, eggs for lunch and cereal for dinner. Now imagine the wealth of possibilities that emerge when poring through the pages of the brilliant Breakfast & Brunch chapter of Shelagh Ryan’s new cookbook, Cafe Kitchen. The fuss-free recipes journey from smoked haddock fishcakes with dill mayo to banana bread with raspberry labne to this recipe for corn fritters with roast tomatoes and smashed avocado. Now running three successful cafes in London, Brisbane-born Shelagh shares a collection of fabulous cafe-style meals to get you through the day. The recipe below serves six. more

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Fuel up on black rice with peas, asparagus and mint

You may have heard about it, you may be trying it, or you may be learning about the 5:2 lifestyle diet for the very first time. Taking the ‘intermittent fasting’ approach, this popular eating pattern suggests choosing two days of the week on which you consume limited calories, and eating a normal balanced diet for the remaining days. In the spirit of trying new things this year, we got our hot little hands on a copy of Delphine de Montalier and Charlotte Debeugny’s new cookbook, 5:2 Lifestyle, to take a closer look at this way of life. The gluten-free recipe for black rice with peas, asparagus and mint below is just one of the gems featured in the tome, which navigates 100 specialised recipes to cover you across all days of your 5:2 diet. more

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Nourish yourself with an orange-scented quinoa salad with pistachio nuts and dates

Despite what your steak-wielding pals might say, vegan nosh doesn’t have to be boring. From coconut and banana breakfast squares to witlof cups and potato and spinach vindaloo, cookery writer Sue Quinn dispels this myth in 140 tempting recipes from her new cookbook, Easy Vegan. From quick mid-week meals to gourmet dishes to impress the in-laws, Sue navigates all styles of cuisine to help you pack an extra plant-based punch in your diet. This deliciously fragrant orange-scented quinoa salad with pistachio nuts and dates makes for a healthy lunch or a nourishing addition to the dinner spread. more

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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