Recipes

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Easter dishes inspired by Provence

Easter is one of our favourite holidays, and often feels like a mini Christmas, food playing a central role in the festivities.

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Late crop tomatoes and eggplant

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Late crop tomatoes and eggplant

It has come to that time of the year where the tomatoes are still clinging to the vine, desperately trying to grasp the sunlight.

Sicilian inspiration

The food Guy Mirabella loves to eat and make is layered with Sicilian heritage and history.

The rich rewards of reaping what you sow

The rich rewards of reaping what you sow

Hagar Ozri enjoys the simple and satisfying pleasures of making a filling meal with vegetables you’ve grown yourself.

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Rhubarb loaf

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Rhubarb loaf

This loaf is speckled with tangy rhubarb and has a lovely note of slightly salty brown butter.

Showcasing the air fryer

Showcasing the air fryer

Jamie Oliver talks all things air fryer as he releases his latest book Easy Air Fryer.

Adding a touch of lemon

Adding a touch of lemon

The heady fragance of fresh lemons fills Nigel Slater’s kitchen.

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Quick peachy tart

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Quick peachy tart

Everyone needs these quick recipes where you can easily pull together a delicious and impressive sweet treat.

Tastes like home

Hari Beavis firmly believes there is no wrong way to cook.

Tomatoes to savour

Tomatoes to savour

Nigel Slater’s summer tomato recipes aim to to enrich the soul.

Dinners for cooks who don’t want to

A chat with an ODT-reading neighbour has me taking a different approach to my recipe creation this week.

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Oven-roasted kamokamo

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Oven-roasted kamokamo

Kamokamo (kumi kumi) are plump and juicy at the moment.

Spice of life

When facing the prospect of being on medication for the rest of her life or losing weight, chef and author Anjula Devi chose to lose weight.

Versatile dressing doubles as a dip

Here’s a salad dressing that will never let you down, writes Helen Graves.

Plum roll, please

Plum roll, please

If there is one thing worth celebrating about the end of summer, it’s the glut of plums and their many and varied uses — including these two sweet treats.

‘Vegelante’ vigour

Melbourne-based food writer and columnist Alice Zaslavsky. PHOTOS: ROCHELLE EAGLE

‘Vegelante’ vigour

Eating with the seasons is easy when salad is involved, since so much of it is about knowing how to treat the vegetables in the first place, and often doing less with more, Alice Zaslavsky says.

Simple syrup, pastry, ravioli, Caesar dressing

Make a splash in the kitchen - top chefs and cooks share easy ways to take your dinner to the next level.

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Stuffed kamokamo

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Stuffed kamokamo

Kamokamo work so well as an edible vessel for stuffing.

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Let summer flavours linger

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Let summer flavours linger

One of the best ways to make summer feel endless is to keep cooking summery meals. With daylight saving coming to an end in about a month, why not make the most of it with a barbecue.

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