2 Tbsp high heat oil3 ears fresh sweet corn 2 zucchini1/2 red onion2 pinches salt and pepper1/4 cup chopped coriander60g feta Remove the husks and silk from the corn cobs, and cut the stems off. Brush the surface of the...
400g potato gnocchi150g zucchini150g broccoli¾ cup milk2 tbsp grated pecorino1 tbsp flourPaprikaAnchovy filletsFirst 5 minutesRinse the zucchini, then grate using a grater with large holes. Chop the broccoli florets. Set both asideNext 8 minutesIn a large high sided non stick...
2 Tbsp. olive oil 1 onion, diced 2 cloves garlic, minced salt and pepper1 cup Arborio rice 1/4 cup white wine1 medium zucchini, grated 4 or 5 cups vegetable stock 1 cup cherry tomatoes 1 1/2 cups broccoli florets removed and...
drizzle of olive oil, for the panone wedge of red cabbage1/2 small fennel3 radishes, chopped into wedgesa handful of dill frondstwo large handfuls of silverbeet (chard) leaves, or spinach, roughly choppedsalt + pepperone large handful of rocketdrizzle of balsamic vinegar...
500g pumpkin, cut into small 1-2 cm cubes1 large Red onion, cut into 2cm chunks1 Tbsp Olive oil2 tsp Liquid honey2 Garlic cloves, chopped120g silverbeet leaves, chopped6 Free-range eggs½ cup Milk½ cup Cream1 pinch Salt200g Feta2 tsp Thyme, chopped½ tsp...
500g Jap pumpkin, cut into small wedges2 large beetroots, quartered2 tbsp olive oilSalt and pepper to taste100g rocket125g raspberries150g sugar snap peas, blanched100g Crumbled FettaDressing1/4 cup vegetable oilZest and juice of 1 lime2 tsp sesame oil1 tsp honeySalt and pepper...
300 gm dried chickpeas, soaked in cold water overnight, drained½ onion, coarsely chopped1 fresh bay leaf4 garlic cloves2 beetroot (about 300gm)100 ml (1/3 cup) extra-virgin olive oil2 tbsp thyme leaves100 gm coarse sourdough breadcrumbs15 (20gm) seedless raisins, coarsely choppedFor deep-frying:...
1/4 cup orange marmalade1/4 cup seasoned rice vinegar2 tablespoons sesame oil4 teaspoons minced fresh gingerroot1 package (350g) frozen shelled edamame500g fresh snow peas1 can (400g) black beans, rinsed and drained1 small sweet red pepper, cut into thin strips3 green onions,...
2 tablespoons red curry paste1 onion, peeled and sliced4 tablespoons / 80ml. oil500g pumpkin, peeled and sliced500ml vegetable stock400g tin chickpeas, drained3 tablespoons fish sauce (or vegetarian substitute)Juice of 1/2 a lime150ml coconut creamThai basil and coriander to serveHeat a...
