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The Weekend Edition

Eat yo' greens with Mark Best's roast brussels sprouts — Recipes

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

24 Mar 2016

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

Enjoy the oozy goodness of a panino con spinaci e brie — Recipes

Enjoy the oozy goodness of a panino con spinaci e brie

17 Mar 2016

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

Do Easter Italian-style with rosemary and sultana pandiramerino — Recipes

Do Easter Italian-style with rosemary and sultana pandiramerino

17 Mar 2016

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

Treat your guests to grilled haloumi with pomegranate and sumac dressing — Recipes

Treat your guests to grilled haloumi with pomegranate and sumac dressing

10 Mar 2016

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

Dip your spoon into a supercharged chai creme brulee — Recipes

Dip your spoon into a supercharged chai creme brulee

25 Feb 2016

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

Cook up this easy Vietnamese caramelised pork — Recipes

Cook up this easy Vietnamese caramelised pork

18 Feb 2016

In 2009, foodies around the world were shocked when Condé Nast’s Gourmet magazine was suddenly closed. The most stunned was its longstanding editor-in-chief Ruth Reichl, who quickly realised that she wasn’t sure what the future held for her. In an effort to process that reality she turned to the kitchen, seeking to heal her emotions through cooking. My Kitchen Year follows Ruth through the course of her challenging year over four seasons and 136 recipes – recipes that represent her life-long passion for food. Throughout the book you’ll find a perfect pound cake for autumn, a decadent grilled cheese for winter, rhubarb sundaes for spring and this recipe for easy Vietnamese caramelised pork for summer. more

Grill healthy pork chops with pear and lilly pilly compote — Recipes

Grill healthy pork chops with pear and lilly pilly compote

11 Feb 2016

Mmm pork. Mmm pear. Mmm … lilly pilly? Chances are you haven’t had the opportunity to sample this tasty little fruit, but trust us – you’re going to love it. These purple berries grow on native Australian lilly pilly trees and have been eaten for thousands of years by Aboriginal people, but aren’t commonly found in everyday cooking. Ian Thorpe was first introduced to them by a friend on a tour of the botanical gardens in Sydney, and was immediately inspired to cook with them. You too can experiment with them in Ian’s recipe for pork chops with pear and lilly pilly compote – the berries add a slightly peppery taste to contrast the sweetness of the pear. This is one of the many recipes you’ll find in Ian’s paleo-inspired cookbook Eat Well Now, which focuses on great tasting food that is good for you too. more

Munch on fresh turkey larb in cos lettuce cups — Recipes

Munch on fresh turkey larb in cos lettuce cups

04 Feb 2016

In this summer heat, all we are craving is something fresh, crunchy and delicious. Even better if it’s also good for us, and this recipe for turkey larb certainly fits the bill. Combining the zesty flavours of ginger, lime, lemongrass and chilli with minced turkey breast, served in a crisp cos lettuce cup, it is one of more than 100 recipes in Chrissy Freer’s new cookbook Real Delicious. As a nutritionist and food writer, Chrissy believes in the importance and nutritional benefits of eating wholefoods to maintain a balanced diet. Broken up into food groups from grains and legumes to protein and dairy, Real Delicious encourages you to eat from the whole food pyramid. more

Indulge in a decadent rose and raspberry tiramisu — Recipes

Indulge in a decadent rose and raspberry tiramisu

28 Jan 2016

Italian. Sweet. Treats. Need we say more? Renowned Venetian foodie Laura Zavan has compiled some of her favourite Italian sweet experiences in her latest book, Dolce. Filled with 80 delicious and authentic recipes, the cookbook takes you on a culinary journey of Italian cakes, sweet treats and desserts, all with easy-to-follow instructions for you to create at home. From panna cotta and amaretti biscuits to classic gelato and this rose and raspberry tiramisu with a twist, you’ll find all of your Italian favourites in Dolce. more

Bite into a healthy sun-dried tomato and coconut quinoa burger — Recipes

Bite into a healthy sun-dried tomato and coconut quinoa burger

21 Jan 2016

We know that we are all trying to start the year on a healthy note, but let’s face it, sometimes you have a hunger that only a burger can satisfy. Luckily, Jessica Nadel gets it. On a mission to put the super in superfoods, Jessica has compiled more than 100 quick, easy and fun vegan recipes in her latest cookbook, Superfoods 24/7. From breakfast through dinner, including sweet treats and snacks, the book is designed to help you incorporate superfoods into every meal of the day, and is filled with nutritional information and clever tricks. To sate your burg cravings, try this recipe for sun-dried tomato and coconut quinoa burgers. more

Kick start your day with sweet potato rosti and garlic butter greens — Recipes

Kick start your day with sweet potato rosti and garlic butter greens

14 Jan 2016

Dale Pinnock isn’t interested in fad diets. With degrees in human nutrition and herbal medicine, and a masters in nutritional medicine, Dale is known as The Medicinal Chef, and he knows what foods you need to eat to look after your body. By following three key principles – mastering blood sugar, fatty acids and nutrient density – Dale explains that you can boost your wellbeing and positively change your health long term. In his new book The Medicinal Chef: The Power of Three, Dale shares 80 easy-to-make recipes that follow these principles without compromising on taste, and help minimise your chance of being affected by diseases such as diabetes, heart disease, obesity and cancer. Kick start your year and your morning by trying this recipe for sweet potato rosti with garlic butter greens, packed with protein, carotenoids and fibre, plus it’s super slow burning! more

Serve up a slice of Nordic leek and goat fetta tart on rye pastry — Recipes

Serve up a slice of Nordic leek and goat fetta tart on rye pastry

07 Jan 2016

It is that time of the year people – new year, new me. Whether or not you believe in resolutions, there’s a high chance you’ve come out of the festive period feeling pretty sluggish, craving fresh and healthy food. Enter, the Nordic diet. Based on the cuisine of Northern Europe, the diet embraces homemade and home-grown seasonal food, with an emphasis on grains, berries, vegetables, poultry, fish and game. Scandinavian cook Trine Hahnemann’s book Eat Nordic explores the diet through more than 80 diverse recipes, including this delicious leek and goat feta tart on rye pastry. more

Plate up Supernormal's tuna, avocado, wakame and pickled cucumber — Recipes

Plate up Supernormal’s tuna, avocado, wakame and pickled cucumber

17 Dec 2015

Whether it’s the lure of dumplings, the comforting call of ramen or the mouth-watering kick of kimchi, there is something about Asian-style cuisine that keeps us coming back for more. Chef Andrew McConnell opened his Melbourne eating house Supernormal based on this notion, inspired by all of his favourite Asian eating experiences across Tokyo, Shanghai, Seoul and Hong Kong. In his book of the same name, Andrew takes home cooks behind the scenes and into the Supernormal kitchen, allowing them to create their own pan-Asian feast at home. The book presents 84 recipes over eight chapters, including the likes of pork tonkatsu sandwiches and this recipe for tuna, avocado, wakame and pickled cucumber. more

Plate up Tetsuya's grilled Spanish mackerel with miso and soy — Recipes

Plate up Tetsuya’s grilled Spanish mackerel with miso and soy

10 Dec 2015

If you're anything like us, you've spent many an evening watching SBS in awe as Maeve O'Meara traverses the globe on her spectacular culinary journeys. Through her show Food Safari she explores the cuisines of the world, and her latest book Food Safari Fire specifically looks at the creative ways that different cultures cook with fire using age-old techniques and food. The book features everything from Croatian baked octopus to traditional Argentinian asado, and tips from home cooks, pit masters and renowned chefs such as Guy Grossi and Frank Camorra. This summer, play with a little fire and try your hand at Tetsuya Wakuda's grilled Spanish mackerel with miso and soy. more

Feast on Swedish raw potato dumplings with sugared lingonberries — Recipes

Feast on Swedish raw potato dumplings with sugared lingonberries

03 Dec 2015

It is time to expand your Swedish culinary knowledge from meatballs and $1 IKEA hot dogs, and open your mind to the world of Magnus Nilsson. Magnus heads up Fäviken Magasinet restaurant in Sweden, which is currently number 19 in the San Pellegrino World’s 50 Best Restaurants list, and has drawn on his travels throughout Nordic countries to offer 650 authentic recipes in his new book, The Nordic Cookbook. Featuring delicacies from Denmark, The Faroe Islands, Finland, Greenland, Iceland, Norway and Sweden, the book takes you on a gourmet journey through the northern countries, with delights such as Norwegian salt cod casserole, slightly chewed caramel shortbreads, and this recipe for Swedish raw potato dumplings with sugared lingonberries. more

Sink your teeth into some succulent chilli tuna steaks with wasabi coleslaw — Recipes

Sink your teeth into some succulent chilli tuna steaks with wasabi coleslaw

19 Nov 2015

The summer is hitting hard and sometimes it’s too much effort to slave away in a hot kitchen. This dish is an easy and fresh dish that only requires a small amount of time above a pan. The simplicity of tuna and the freshness of the coleslaw makes for a great combination, and the chilli can be set aside if you aren’t a fan of spice. This recipe has been plucked from Jane Kennedy’s new cookbook, The Big Book of Fabulous Food, and it is packed with pages of great and unique recipes just like this one. more

Enjoy a bowl of tangy pineapple with ginger and cardamom syrup — Recipes

Enjoy a bowl of tangy pineapple with ginger and cardamom syrup

12 Nov 2015

As we inch ever closer to the end of the year, our cravings tend to move away from hearty meat and veg and towards fresh and simple light meals. Food doyenne Michele Cranston has certainly had her share of culinary gymnastics, but has gone back to basics to create her latest book, A Simple Table, offering a selection of fresh recipes for every day. No longer will you stare longingly at your fridge looking for inspiration – Michele has crafted more than 100 uncomplicated yet impressive recipes for you to whip up. The next time you entertain, finish with this wonderfully aromatic combination of pineapple with ginger and cardamom syrup, perfect for the summer months. more

Treat yo'self with a Cuban-style cheeseburger — Recipes

Treat yo’self with a Cuban-style cheeseburger

05 Nov 2015

If you live by the mantra 'you don't make friends with salad' then continue on, dear readers. This Cuban-style cheeseburger celebrates meat, sandwiching a juicy beef patty between a sesame-seed bun along with two (TWO) slices of cheese, ham and pickles. Taking its inspiration from the Cuban sandwich, this recipe comes from Ben's Meat Bible by local chef Ben O'Donoghue, which takes your tastebuds on a round-the-world meat journey. Featuring 130 recipes, the book features comfort-food classics like roast pork and Southern fried chicken, to international delights such as tonkotsu miso ramen and beef fajitas. more

Chomp on corn with smoked paprika and coriander butter — Recipes

Chomp on corn with smoked paprika and coriander butter

29 Oct 2015

Summer is just around the corner, which means seemingly endless days filled with lazy mornings, sunshiney picnics and balmy evening barbecues. For Tasmanian smallholder, food writer and food activist Matthew Evans, summer is bliss at Fat Pig Farm. He spends his days fattening pigs, milking cows, tending to his garden and writing about food in the picturesque Huon Valley, and every summer's day is a celebration of the bounty of the land. As well as starring in long-running SBS TV series Gourmet Farmer, Matthew has penned 11 books, the latest of which is aptly titled more

Tuck in to a bowl of pappardelle with duck ragu — Recipes

Tuck in to a bowl of pappardelle with duck ragu

22 Oct 2015

Stop what you're doing and listen up. October 25th marks World Pasta Day. Yep. World. Pasta. Day. So if there's ever been an excuse to slurp up a bowl of spaghetti or gobble up some cheesy gnocchi, this is it. To celebrate, we thought it was only fitting to bring you a recipe from one of Australia's pasta empires, Sydney-based Fratelli Fresh. Alla Fratelli: How to Eat Italian by Barry McDonald features a selection of seasonal, heart-warming and traditional Italian recipes, such as this one for pappardelle with duck ragu. more

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