Figs are about to burst onto the shelves and this salad is a delicious combination of flavours and textures that befriends this wonderful fruit beautifully. The walnut dukkah quantity is far more than you’ll…
The freshness of lemon and orange zest and juice in this slow-cooked dish adds an almost summery lightness, which when cooked in the colder months makes a lovely contrast to the heavier meatier braises.…
On a recent visit to Riverside Farm in South Australia where sixth generation farmer Ellen Chatterton milks sheep and produces a variety of dairy products, I was inspired to make this delicious dish using…
This beautiful cake came about from the gift of some barley from the Schmidt family in Light Pass, located in the Barossa Valley, South Australia. Barley has a naturally sweet nutty flavour and is…
This is an unusual combination of ingredients, but their flavours really connect. Juniper berries are a dried ingredient found in the spice section of the supermarket and are best crushed in a mortar pestle.…
This cake recipe came about through my friendship with wine and olive oil producers Frankland Estate. Of Middle Eastern heritage, using semolina in the cake batter provides a more dense yet open texture in…
