Autumn

This recipe is a delicious hybrid of well-known hummus and guacamole that can be served many ways and lasts refrigerated for 3 days. Ingredients Makes 2 ½ cups 1 x 400g tin chickpeas 50…

I realize it sounds rather odd to serve vinaigrette in a soup but this crunchy savoury soup topping has just enough acid to lift the taste together with a contrasting crunchy texture taking a…

Also known as pineapple guava, feijoas are more commonly known and embraced by our Kiwi cousins across the ditch. Tasting like a combination of pineapple, strawberry and quince, their heady perfume lets you know…

Easter is a Spring thing in the northern hemisphere but here in the south, we’re surrounded by falling leaves, apples, quinces, figs and pumpkins. Like a good pumpkin scone, the addition of sweet pumpkin…

Australian Salmon is a firm white fish with a stronger taste and that can dry out, but is wonderful when fried, cooled and marinated in vinegar and spices in the Mediterranean / Latin American…

Jamaican food is a melting pot of influences. These pasties are based on the empanada-style pastry called Jamaican patty, which is normally filled with spiced meat but is substituted in this adaptation with prawn…

The pastry base of this rustic recipe has a deliciously earthy flavour and is wholesome and sturdy enough for many other types of fillings. For example, in summer, you could substitute the kale for…