Recipes

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

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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Herby rice stuffed peppers

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Herby rice stuffed peppers

Summer is the only time I make these, when the peppers are sun-ripened, juicy and sweet.

Rustic wisdom

Australian chef Shannon Martinez has a tattoo dedicated to her food philosophy — NPFP, never pay full price.

Turning lunch leftovers into delicious wins

Turning lunch leftovers into delicious wins

Back to school means back to packing school lunches — and unpacking those inevitable leftovers that make their way home.

A super summer salad

With nutty quinoa, crunchy seeds and plenty of herbs, this salad is a guaranteed crowd pleaser, writes Richard Bainbridge.

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Apricot jam

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Apricot jam

Making jam is really a very simple process.

Condiments that win compliments

There is something intensely satisfying in opening the pantry door to see jars of preserves you have made yourself, food writer Rowan Bishop says.

You are what your ancestors ate

You are what your ancestors ate

There’s a world of wisdom in the recipe books of our ancestors, writes Hagar Ozri.

Take it slowly with fermented foods

Take it slowly with fermented foods

If we can encourage good microbes in our gut, we can feel a lot better.

Cooked with love

Once I’d rolled my eyes and thought beyond the schmaltz, I was inspired by the idea of food cooked with love for this week’s Valentine’s Day-themed recipe.

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