The days are getting longer and hotter, and the need for a tall drink on the deck is getting more and more serious. Quench your thirst with a drink of Mexican persuasion by adding a kick of spice thanks to that cunning fruit, the jalapeño. Peppers can fire up all manner of cocktails, from margaritas to martinis. Add an assortment of spicy Mexican eats and you’ve got the perfect summer pick-me-up. more
The squeals coming from the RNA Showgrounds hint at the thrill of the rides, the glory of the showbags and the promises of sideshow alley, but it’s the muffled mumbles coming from the food stands that indicate just how much we love our EKKA grub. It may not be gourmet fare, but who doesn’t feel at least a little thrill of excitement over sweet carnival eats? As the EKKA draws to a close this Saturday August 17, keep the fun coming with this recipe for classic toffee apples. Take extra care when handling the hot toffee. more
The giant Ferris wheel has started spinning, the showdogs are primped and preened, and the kids can finally exhale now that the gates of the RNA Showgrounds have creaked open and EKKA has kicked off for another year. Some may be lured in by the rides, others by the show comps, but most will drop by the food stalls for a little fried sustenance. Whether you love it or hate it, there’s something strangely addictive about carnival food. Think giant wisps of sickly sweet fairy floss, the famous LICK strawberry sundaes and, of course, those controversial dagwood dogs. more
Dark chocolate and parmesan, salt and coffee, chilli and vanilla ice-cream … some folks have some oddly delicious food hankerings. Now you can add Southern fried chicken and waffles to the ‘don’t knock it til you try it’ basket. The sweetness of the syrup-laden waffles contrasts beautifully with the crunch and spice of the chicken to result in an intriguing dance on your tastebuds. The American soul food staple is munched on for breakfast or brunch, with recipes passed down through families for generations. Gather the gang and get stuck into this recipe or get inspired by the chicken-and-waffle masters at Brooklyn favourite Sweet Chick. Follow the cafe's cue and up the ante with flavoured waffles like rosemary and mushroom or bacon and cheddar cheese. more
Cold days call for large plates of steaming comfort food – the kind of fodder that warms the belly as well as the heart. Trace the sentimental path back to your childhood by popping a sweet pie in the oven and breathing in those fragrant wafts of buttery pastry and sugary rhubarb. The vibrant rosy hue and tarty flavour of rhubarb makes it the star of any dish, so get in the dessert mood and plate up generous slices of freshly baked rhubarb pie with spoonfuls of warm custard. more
Forgive us for our slovenly sins, but some nights just call for a mean plate of dude food and an adult-sized bib. We’re talking elbows on tables, eating with hands and probably even a few satisfied grunts. If you’ve got a raging appetite that only chicken wings will fill, give this lip-smackingly good recipe a try. Our only advice is to restrict consumption to only when you're in the company of close family and friends. more
There’s something extremely comforting about curling up with a giant bowl of popcorn and spending a chilly Friday night in with a friend and a film. Try this unique take on classic buttered popcorn by adding a kick of spice. Sprinklings of cayenne, cumin and sweet paprika combine to inject extra flavour into the golden puffs of corn. Moreish cravings guaranteed. more
Taking two months and more than ten trialled recipes to perfect, the cronut is a croissant-meets-doughnut hybrid taking the world by storm. Invented by chef Dominique Ansel of Dominique Ansel Bakery in New York City, the cronut was launched in May this year, and has since been replicated around the Americas using various lettering mash-ups from its two pastry inspirations before arriving on our fair soil. The treat is so popular in New York there’s a two-hour wait before the bakery opens for a chance to sample the sugary foodstuff, as well as a two-per-person limit to share around the restricted supply. With Dominique having trademarked the name ‘cronut’, Los Angeleno bakeries have dubbed their versions crullants or doissants, while MoVida in Melbourne has created the dossant. Van Wegens Continental Bakery in Mooloolaba has called its creation the Dainut, with owner Dane van Wegen… more
On the streets of San Francisco, tender ears of corn are slathered with a garlic-infused butter, painted on with a thick brush, and dusted with grated cheese and chilli powder. Melding Mexican and Thai flavours, this recipe for street corn combines traditional Southern ingredients of coriander, lime and cheese with a sriracha-dashed sauce. Enjoy on its own or as a side dish to a meaty main. more
Inspired by the folk over at Chego in Los Angeles, we’ve spruced up a traditional Korean dish of bibimbap with a few modern flavours. The signature dish usually comes topped with sauteed vegetables, egg and meat, with our take simplifying the number of ingredients so the individual flavours stand to attention. more
Just like scarves and mittens, soups and winter go hand in hand. The hearty concoction of vegetables and spices (or meat for carnivores) is a delicious way to warm up on a cool eve. Our soup base utilises carrots and sweet potatoes to comfort grumbling stomachs, but can easily incorporate the flavours of other vegetables including potatoes and cauliflower. To finish, sprinkle with a dash of cumin to make the healthy dish really pop. more
Spiced with cinnamon and nutmeg, and tossed with yoghurt and berries, this breakfast is a sweeter take on the traditional pilaf. We have opted to use quinoa as the base for this morning meal, but couscous, brown rice, barley or a mixture of your favourite grains will also work nicely. The base can be prepared in advance, and then you’ll just need to add yoghurt, fruit and almonds before serving your breakfast pilaf. more
When the wind is brisk, the sky is grumbling and drops of rain are tapping at the roof, few things are as comforting as a tucking into a hearty meat pie pulled fresh from the oven. It can be hard to know what’s lurking in some frozen store-bought pies, so it's best to make your own instead. This recipe is pretty simple, but the meat does need to be slow cooked, making ale pie a perfect lazy Sunday-afternoon option. more
The marriage of sugar and cinnamon has long been a union championed by Mexican churros, with the three elements forming a moreish gastronomic match. Churros can, however, be fiddly to make, so we've unearthed an easier alternative in the form of cinnamon-slathered churro pancakes. If you are feeling like a little extra indulgence, drizzle melted dark chocolate over the pancakes just before serving. more
Not named for the unhurried process that makes it, sloe gin instead finds its origins with the tart sloe berry, also known as a blackthorn. Sloes are grown prolifically around the United Kingdom, with early settlers to our fair country planting the blackthorn bush around northern Tasmania. more
The winds have picked up, the mercury has dropped and we’ve found ourselves rugging up in a jumper and woollen socks when we arrive home of an evening. To add a little warmth to these cool nights, try making this red lentil and eggplant curry. If you don’t have a bottle of homemade passata handy, you can track down an imported bottle from a local Mediterranean deli or pick up the Macro Organic passata sauce from Woolworths. more
Traditionally served at children’s birthday parties and as a quick-to-whip-up dessert, brigadeiros are a fudge-like Portuguese truffle. It’s common for each batch to be rolled in a number of toppings – chocolate sprinkles are the time-honoured choice – with modern recipes using crushed macadamias or pistachios and shredded coconut. The mixture can keep in the refrigerator for up to a few days before being rolled into truffles. more
Fennel comes into season in autumn and continues throughout winter, making it perfect for lunchtime salads right now and adding to soups when the temperature drops. For this recipe, you can toast the walnuts if you desire, or replace with sliced almonds or toasted pinenuts. more
Sticky sweet clusters of goodness, granola is as tempting for breakfast as it is for a late-night sweet fix. Sadly for the gluten-intolerant members of society, oats are off limits, so we’ve replaced them with seeds and buckwheat in this breakfast treat. You can use whichever seeds you happen to have on hand in place of sunflower seeds and pepitas. more
This quick recipe for spicy kale chips will leave you wondering why you’ve never massaged your kale before. It's great for snacking on or incorporating into a larger array of roasted vegetables. more
