Seasons

This is a simplified and quicker version of a traditional Italian spinach and ricotta pie. Interestingly, whole eggs are broken into divots made with the back of a spoon in the filling, which when…

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…

A Roly Poly Pudding is a classic British dessert that gives you all the comfort of a saucy, sweet steamed pudding without the many hours to wait. Although traditionally made with jam instead of…

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…

Couscous is often mistakenly thought of as a grain but it is tiny balls made of semolina, which is a type of hard wheat flour; in effect, it’s tiny pasta. The couscous you buy…

Stuffed cabbage rolls are an Eastern European winter comfort food tradition for very good reason. They take a little time to prepare so perhaps one to save for the weekend but they’re worth the…

This is my go-to quick pickle base recipe for when I either need to use up those rapidly aging vegetables in the crisper drawer before heading to the farmers market or I’m wanting to…