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This document is a collection of traditional Afghan recipes, including dishes such as lamb curry, milk custard with rose and pistachio, and okra curry. It provides instructions on how to prepare these dishes and also discusses the cultural significance of these recipes in Afghan cuisine. Library patrons interested in exploring Afghan cuisine and learning about its diverse flavors and traditions will find this document useful. [Extracted from the article]

This article from Australian House & Garden features four recipes for flavorful and warming dishes that celebrate seasonal vegetables. The recipes include Fennel & Miso Soup with Crispy Shallot Oil, Mac & Cheese Bake with Sundried Tomatoes & Ricotta, Gnocchi with Butter Beans & Herbs, and Pecan & Brown Sugar Pie with Vanilla Bean Cream. Each recipe provides prep time, cooking time, and serving size, along with step-by-step instructions. The article also includes colorful photos of the dishes. [Extracted from the article]

This article from Australian Gourmet Traveller introduces readers to new and exciting flavor combinations and cooking techniques. It features recipes like fried colcannon pommes and a midnight Negroni cocktail, as well as Caribbean coconut broth with prawns and fried aromatics, and koji-rubbed steaks with miso butter and whisky. The article aims to broaden readers' culinary experiences with these unique and diverse recipes. It includes detailed instructions, cooking times, and serving suggestions for each recipe, and offers options for both meat and vegetarian dishes. [Extracted from the article]

This article from Australian Gourmet Traveller offers a collection of recipes for various dishes. The recipes range from spiced ocean trout with celeriac slaw to roast carrot and whipped feta tart with honey butter and dukkah. Each recipe includes a list of ingredients and detailed instructions for preparation and cooking. The article also provides tips and variations for some of the recipes. It is a valuable resource for library patrons looking for new and diverse recipes to try. [Extracted from the article]

Thai Tide is a restaurant in Melbourne that specializes in regional Thai cuisine made with Australian ingredients and Thai cooking techniques. The owner, Merica Charungvat, shares her favorite recipes, highlighting the importance of vegetables and the versatility of plant-based Thai dishes. The article provides detailed instructions, ingredients, and serving suggestions for dishes such as grilled eggplant salad, barbecued scotch fillet steak with jeow dressing, tom yum fried rice with tiger prawns, and cauliflower Massaman curry. Additionally, the text includes recipes for Thai chili jam and Massaman curry paste. The recipes draw inspiration from traditional Thai cuisine and offer a diverse range of flavors and textures. [Extracted from the article]

This article from Australian House & Garden provides recipes and tips for hosting an Easter feast. The recipes include a roasted green capsicum dip with charred crudités, baked salmon with herb bread and parmesan crust, glazed carrot salad with farro and almonds, and a flourless chocolate cake with roasted strawberries and mascarpone. The article also includes photographs of the dishes and styling suggestions. [Extracted from the article]

This article from Australian Gourmet Traveller features a collection of recipes for antojitos, or street food, from Mexico, Panama, El Salvador, and beyond. The recipes include Mexican-style corn with puffed amaranth and chipotle mayonnaise, blistered shishito with queso fundido, yellowfin tuna nachos with pickles and fried wontons, birria beef short ribs with charred pineapple salsa, plantain chips with lime cream and spicy mango salsa, and prawn and tomato empanadas with picante sauce. Each recipe includes detailed instructions and a list of ingredients. The article also provides cultural context and information about the ingredients used in the recipes. [Extracted from the article]

The article titled "EVERYDAY" from Australian Gourmet Traveller provides recipes for various dishes including prawn and crab toast with herb salad, zucchini, ricotta and mixed mushroom galette, pork and shiitake sang choi bau, lemongrass and palm sugar lamb skewers, Bombay broccoli and potato with egg, salmon with ginger butter, soba noodles and radish, and lemon sugar churros with mixed berry compote. Each recipe includes a list of ingredients and step-by-step instructions for preparation. The article also includes cooking tips and serving suggestions for some of the dishes. [Extracted from the article]

Food Spiced tuna, radishes, finger lime and citrus vinaigrette p86 Tomato tart with whipped feta SERVES 6//PREP TIME 15 MINS//COOK 40 MINS (PLUS RESTING) As an appetiser or a light meal, this tart is a celebration of produce and will only get better as tomato season hits its peak. Spiced tuna, radishes, finger lime and citrus vinaigrette SERVES 4-6//PREP TIME 15 MINS//COOK 10 MINS (PLUS SETTING, RESTING) Be sure to leave yourself enough time to prepare this crowd-pleaser in advance. 5 Serve warm tart topped with whipped feta, extra thyme, and scattered with micro marigold. 6 plums, cut into wedges 120 ml thyme syrup Juice of 1 lemon 250 ml (1 cup) white rum 750 ml chilled prosecco Soda water, chilled, to top Crushed ice, to serve THYME SYRUP 6 thyme sprigs, plus extra to serve 110 gm (½ cup) caster sugar 1 For thyme syrup, add ingredients and 125ml water to a saucepan. [Extracted from the article]

4 To serve, slice pork chop and arrange on plate, sprinkle with sea salt flakes and drizzle gochujang caramel over the pork. Food Grilled haloumi, pickled pumpkin, roast onion and za'atar p102 When Bar Rochford first opened in 2016, the team joked that everyone in the capital would come in for chips, cava and riesling, says owner and general manager Nick Smith. Pork chop, sweet potato ssamjang and gochujang caramel SERVES 4//PREP TIME 15 MINS//COOK 1 HR 20 MINS (PLUS RESTING) "The Korean gochujang gives it some nice heat while the ssamjang brings a nutty spiced flavour", says Smith, of this flavoursome pork chop. 4 bone-in pork loin chop (250gm each) Koji paste or sea salt flakes (see note), for seasoning SWEET POTATO SSAMJANG 1 sweet potato (380gm), peeled, coarsely chopped into 5cm pieces 150 gm unsalted butter, cut into 2cm pieces 100 gm mild ssamjang paste (see note) GOCHUJANG CARAMEL 250 gm caster sugar 1 tbsp brown rice vinegar 20 gm gochujang pepper flakes (see note) 1 Preheat oven to 200 C fan-forced. [Extracted from the article]

Regulars - NOVEMBER - GF Pico de gallo ceviche rice bowl SERVES 4//PREP TIME 10 MINS//COOK 12 MINS (PLUS MARINATING) 300 gm medium-grain white rice, rinsed, drained 2 tsp chipotle seasoning, plus extra to serve 1 tbsp lime juice 1 tbsp extra-virgin olive oil 500 gm sashimi-grade kingfish, thinly sliced Coriander sprigs and lime wedges, to serve PICO DE GALLO 3 large ripe tomatoes, seeds removed, finely chopped 1 small white onion, finely chopped 1 fresh jalapeño chilli, seeded and chopped, extra sliced to serve 3 tsp finely chopped coriander leaves Finely grated rind and juice of 1 lime 2 tbsp extra-virgin olive oil 1 Cook rice in a large saucepan of boiling salted water until tender (10-12 minutes). 2 Combine chipotle, lime juice and oil in a shallow bowl. 3 Meanwhile, for the pico de gallo, combine tomato, onion, jalapeño, coriander, lime rind and juice and oil in a small bowl. Drain, reserving 60ml cooking water, and return to the pan with zucchini, chilli butter and lime juice. [Extracted from the article]

Duck rillettes with truffle butter SERVES 6-8 AS A STARTER // PREP TIME 40 MINS // COOK 5 HRS (PLUS CURING, COOLING) This rustic slow-cooked duck dish with a decadent truffle-infused butter is a winning combination. Food Photography BEN DEARNLEY Styling VIVIEN WALSH Food preparation TAMIKA O'NEILL Recipes DOMINIC SMITH Artichokes with chorizo crumb and almond cream SERVES 6-8 AS A SIDE // PREP TIME 30 MINS // COOK 1 HR 20 MINS (PLUS COOLING) A rich bed of almond cream is the bridge that brings together the earthy tenderness of artichokes with bold and smoky chorizo crumb as one cohesive dish. Scatter artichokes with one-quarter of chorizo crumb, add stock and scatter with thyme sprigs and drizzle with extra oil. 5 Spread almond cream over serving plates, top each with an artichoke half, scatter with remaining chorizo crumb and extra grated parmesan. [Extracted from the article]

Less than 2 hours' drive along cedar-lined Yuzu Road from Kochi city, the enchanting village of Umaji is an alpine community charged with nurturing the cream of Japan's yuzu crop. Michi-no-eki (road-stations) and farmstands en route promise ambrosial sustenance such as yuzu-honey aisukurin (sherbet) and vibrantly hued Inaka-zushi (countryside sushi prepared with yuzu juice and exquisitely preserved vegetables) while souvenir-worthy condiments include yuzu kosho (chilli paste) and ponzu. Travel FUKUOKA THE MULTICULTURALIST Not too big, not too small, Fukuoka is the most populous city on Kyushu Island and the gateway to southern Japan. Katsuo (bonito) sashimi is accompanied by raw garlic slices, wasabi and shiso and Katsuo-no-tataki, seared over open-flame, is seasoned with sundried seasalt and spritzed with yuzu. [Extracted from the article]

Baked eggplant with saffron dressing SERVES 6-8//PREP TIME 35 MINS//COOK 1 HR 5 MINS (PLUS REFRIGERATING) Whether as a side or a vegetarian main, this dish is elevated by its rich and spicy textural filling. Saffron and coconut milk prawns SERVES 6//PREP TIME 15 MINS//COOK 40 MINS The bitterness of saffron here pairs with the creamy texture of coconut milk to create a fusion of flavours in this delightful aromatic dish. Seafood and saffron bouillabaisse SERVES 6//PREP TIME 20 MINS//COOK 1 HR 5 MINS This luxurious seafood dish infused with saffron takes you on a culinary adventure to France by way of the Silk Road. Food Photography JAMES MOFFATT Styling OLIVIA BLACKMORE Blue-eye trevalla with saffron and fennel nage SERVES 6//PREP TIME 20 MINS//COOK 30 MINS (PLUS RESTING) In French, à la nage means "in the swim" while in cooking, a nage is light and flavoursome liquid used to poach delicate foods, typically seafood. [Extracted from the article]

Veal mixture before adding orzo suitable to freeze. the Test Kitchen Large pasta shells (conchiglioni) are the perfect vessel for this rich, fragrant gorgonzola, mushroom and pork stuffing. The good life the Test Kitchen For a thinner soup, stir in more stock or pasta water. 4 Serve veal in bowls with pasta and broth, topped with parmesan and parsley. [Extracted from the article]

The article discusses the art of dining alone and how to enjoy the experience. The author shares their love for solo dining, stating that it is a valid choice and can be a meditative and empowering experience. They recount their own journey of overcoming the stigma surrounding eating alone and highlight the increasing prevalence of solo dining in Australia. The author also mentions how restaurants and bars are catering to solo diners by offering smaller portions and a variety of wines by the glass. They conclude by stating that dining alone can lead to moments of reflection and self-improvement. [Extracted from the article]

Rainbow trout with a curry sauce made from the bones SERVES 6 // PREP TIME 40 MINS // COOK 2 HRS 20 MINS "Rainbow trout is my favourite fish - it's farmed well and so simple to cook", says Barrett. Pear and parsnip cake with macadamia cream SERVES 10-12 // PREP TIME 30 MINS // COOK 1 HR (PLUS COOLING) "Pear and parsnip grow at the same time", says Barrett. Food It would be handy to have Jo Barrett around in the event of apocalypse. SEED CRACKERS 2 tbsp linseeds 90 gm rolled oats 2 tbsp extra-virgin olive oil, plus extra, for drizzling 2 tbsp each pepitas and sunflower seeds 2 tsp each poppy seeds and sesame seeds 1 tsp fennel seeds BEETROOT AND ORANGE DIP 6 baby beetroot (100gm each), trimmed, leaves reserved 2 garlic cloves 60 ml (¼ cup) extra-virgin olive oil Zest of 2 oranges 2 400gm cans butter beans, drained 2½ tbsp apple cider vinegar Baby beetroot leaves, to serve 1 Preheat oven to 180 C fan-forced. [Extracted from the article]

Nasi ulam Malaysian rice salad SERVES 6-8 AS PART OF A BANQUET // PREP TIME 20 MINS Originally from North Malaysia (though some argue it's from Indonesia), nasi ulam is a herbaceous rice salad loaded with wild herbs, dried shrimp, toasted grated coconut (kerisik), shallots and spices. 3 To serve, transfer salad to a large serving bowl or plate, drizzle with remaining dressing and scatter with chilli; serve immediately. Food Deep-fried coral trout with sambal belacan Malaysian rice salad Malaysian-style spicy roast chicken Prosperity salad YEE SANG / YUSHENG Prosperity salad SERVES 6-8 AS PART OF A BANQUET // PREP TIME 30 MINS // COOK 2 MINS (PLUS PICKLING, COOLING) Signifying abundance, this dish is the hallmark of any Lunar New Year feast. [Extracted from the article]

In 1953, when Lucia and Pasquale moved to Adelaide, they began cooking pizze and making their own tomato passata. Lucia's Pizza sauce, pasta sauce and tomato passata Bottling summer's best harvest of ripe Roma tomatoes has been a long-term job and legacy for Lucia's Simon Bugeja. It wasn't long before the tomato sugo became one of the square focuses of the family business, with Lucia's sauce range launching in 2002. [Extracted from the article]

Add eggplant mixture, pomegranate molasses and lemon juice; season to taste and stir to combine. Top with eggplant and chickpea mixture and spoon over yoghurt sauce. Food Spiced eggplant and chickpea fatteh SERVES 4-6 // PREP TIME 20 MINS // COOK 20 MINS 2 Lebanese pita bread 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling 1 tsp ground sumac 1 red onion, thinly sliced 2 tsp pomegranate molasses 1 tbsp lemon juice 2 tbsp each coarsely chopped flat-leaf parsley, mint and coriander Toasted pine nuts and Aleppo pepper (see note), to serve SPICED EGGPLANT AND CHICKPEAS 2 eggplants (450gm each), trimmed, cut into 2cm pieces 400 gm can chickpeas, drained and rinsed, dried 1 tsp each ground cumin, smoked paprika and ground allspice YOGHURT SAUCE 420 gm (1½ cups) natural yoghurt 2 tsp lemon juice 1 garlic clove, finely chopped 2 tsp honey 2 tsp hulled tahini ½ tsp ground cumin 1 Preheat oven to 220°C and line a large oven tray with baking paper. 7 To serve, divide yoghurt sauce among plates and spread evenly. [Extracted from the article]

Drain and place in a large bowl with 2 tbsp lemon myrtle butter and shallots; season and toss to combine. Regulars Blistered tomato, potato and truffle salami breakfast bread SERVES 4-6 // PREP TIME 15 MINS // COOK 20 MINS (PLUS STANDING, PROVING) 7 gm sachet dried yeast 2 tsp caster sugar 330 ml warm milk of choice 400 gm '00' flour, plus extra for dusting 2 tbsp extra-virgin olive oil, plus extra for drizzling 2 chat potatoes, very thinly sliced 24 thin slices truffle salami (see note) 500 gm cherry truss tomatoes 2 tbsp thyme leaves, plus extra leaves to serve 1 Place yeast, sugar and milk in a jug and stir to combine. 2 For whipped lemon myrtle butter, place butter in bowl of an electric mixer fitted with a whisk attachment and whisk until light and fluffy. Roll any remaining lemon myrtle butter into a log in baking paper. [Extracted from the article]

Combine chicken, almonds, garlic, egg, tarragon, rind and parmesan in a large bowl; season. Blend or process remaining coriander and mint with spinach, chilli, garlic, juice and the water until smooth. The good life Green masala chicken curry SERVES 4 PREP + COOK TIME 40 MINUTES 2 bunches (130g) fresh coriander, roots, stems and leaves chopped coarsely 1 cup loosely packed fresh mint leaves 120g baby spinach leaves, plus extra to serve 1 fresh jalapeño chilli, seeds removed, chopped coarsely 4 cloves garlic, chopped ¼ cup (60ml) lemon juice ½ cup (125ml) water 2 tablespoons ghee or vegetable oil 1 medium (150g) brown onion, sliced thickly 8 small (1.2kg) skinless chicken thigh fillets 1½ teaspoons ground turmeric ½ teaspoon ground cinnamon ½ teaspoon ground cardamom ¼ teaspoon ground cloves 1 cup (250ml) canned coconut cream 40g baby spinach leaves, extra 1/3 cup (25g) natural flaked almonds, roasted steamed brown rice and lime wedges, to serve 1 Reserve a handful of coriander leaves and mint leaves for serving. [Extracted from the article]

This article provides three recipes using canned tuna as the main ingredient. The first recipe is for Tuna & Mushroom Stuffed Capsicums, where capsicums are filled with a mixture of tuna, mushrooms, onion, garlic, cheese, breadcrumbs, tomato, and basil, and then baked. The second recipe is for Thai Curry Fish Cakes, which are made with tuna, sushi rice, eggs, Thai red curry paste, green onions, lime zest and juice, fish sauce, and panko crumbs, and then fried. The third recipe is for Nicoise Tarts, which are made with puff pastry and filled with a mixture of tuna, potatoes, egg mayonnaise, lemon juice, Dijon mustard, green beans, cherry tomatoes, olives, and parsley. The article includes photos of the finished dishes. [Extracted from the article]

3 To salt vegetables, place all vegetables in a large bowl and season liberally with sea salt flakes; toss well to combine. 6 For salad, whisk orange juice and zest in a large bowl with vinegar, oil and thyme; season to taste. Salmon rillettes with pickled baby vegetables SERVES 4-6 // PREP TIME 25 MINS // COOK 20 MINS (PLUS CURING, COOLING) Scented with lemon, this salmon rillettes is a refreshing addition to any menu. Food Food preparation ISMAT AWAN and SOPHIA YOUNG p99 Duck à l'orange p100 Salmon rillettes with pickled baby vegetables Salmon rillettes Brass Edge Marble with Baby Paris Base table from Have a Seat. [Extracted from the article]

6 Add starch and leftover pulp to a bowl with sugar, lemon myrtle, banana and 75gm flour, and mix well. Food Wattleseed Spatchcock p106 I found one of the best ways to teach people about my home was through the food I was raised with, in dishes such as yams in coconut cream (called sop sop) and semur, a chicken soy sauce dish with lots of lemongrass, ginger and vermicelli noodles. I realised there was little understanding of Australian Indigenous food, and definitely not of Torres Strait Islander food. [Extracted from the article]

4 For radish salad, place oil, vinegar, honey and lemon juice in a small bowl. 15 Bligh St, Sydney, NSW, restauranthubert.com RESTAURANT HUBERT, SYDNEY Chicken fricassée with bread sauce SERVES 4 // PREP TIME 1 HR // COOK 2 HRS 30 MINS (PLUS BRINING, DRYING, RESTING) Juicy and flavoursome, this is "a modern way of doing a Sunday roast with a traditional bread sauce", says chef Alexis Besseau. Food Let the good times roll with these dishes and playlists from some of our favourite bars and restaurants. Note Glutinous rice (sticky rice or sweet rice), a short-grain rice grown mainly in Southeast Asia, is available from select supermarkets, Asian grocers and specialty food shops. [Extracted from the article]

Add leek and garlic and cook, stirring frequently, until leek starts to soften (4-5 minutes). Melt half butter and 1 tbsp oil in pan; cook leek, stirring occasionally, until softened (4-5 minutes). Regulars MARCH V VEGETARIAN GF GLUTEN FREE DF DAIRY FREE V Vegetable tian with thyme crumb SERVES 4-6 // PREP TIME 30 MINS // COOK 50 MINS 1 garlic clove, halved 6 slices sourdough bread 2 tbsp extra-virgin olive oil 260 gm Bolognese sauce 4 eggplant (about 1.4kg), cut into 5mm-thick slices 3 large vine-ripened tomatoes, cut into 5 mm-thick slices 3 large zucchini, cut on on angle into 5mm thick slices 3 Desiree potatoes, cut into 5mm-thick slices 25 gm each finely grated parmesan and Gruyère ½ cup firmly packed basil leaves 1 Preheat oven to 220 C. Grease a 22cm x 28cm ovenproof dish. [Extracted from the article]

Everyday food PORK KEBABS WITH GRILLED PINEAPPLE & CHIMICHURRI SERVES 4 PREP 35 MINS COOK 20 MINS • 650g pork medallions • 200g streaky bacon slices • 2 small red capsicums • 25g sachet peri-peri lemon and herb rub • 1 garlic clove, crushed • 2 tbsp olive oil • 800g pineapple, peeled • 2 medium red onions CHIMICHURRI • ½ cup firmly packed flat-leaf parsley • ½ cup firmly packed coriander leaves and stems • ¼ cup olive oil • 2 tsp red-wine vinegar • 2 tbsp orange juice • ½ tsp chilli flakes 1 To make chimichurri, combine all ingredients, except chilli, in a food processor and process until smooth. As the pork cutlets are thicker, cook them on a lower heat for longer so crumbs don't burn and cutlets are cooked through. 6 Serve salad drizzled with dressing and accompanied with pork cutlets and mayo. SESAME & SHALLOT CRUMBED PORK WITH ASIAN SALAD SERVES 4 PREP 35 MINS COOK 15 MINS • 500g red cabbage, trimmed • 2 cups shop-bought shredded carrot • 1 cup loosely packed mint leaves • 1 cup loosely packed coriander leaves • 4 green onions, shredded • 1 cup panko crumbs • ½ cup sesame seeds • 1/3 cup fried shallots, crumbled • 2 eggs • 1/3 cup plain flour • 4 x 225g pork loin cutlets • ¼ cup peanut oil • 1 Lebanese cucumber, cut into matchsticks • Japanese mayonnaise and crispy noodle salad dressing, to serve 1 Shave cabbage into thin slices with mandolin. [Extracted from the article]

2 Place the cocoa powder and hazelnut meal in a small bowl; mix to combine. 7 Place the remaining cream, vanilla and hazelnut liqueur in the bowl of an electric mixer and whisk until soft peaks. Add the cocoa powder hazelnut mixture and fold through until just combined. [Extracted from the article]

If your barbecue has a rotisserie attachment it will be a game changer; if not, just close the hood of the barbie or use the oven. Tlje utfpnate seafood barbecue SERVES 8-10 In Australia, almost everybody has a barbecue and easy access to every possible variety of fresh or saltwater seafood. The good life Porchetta SERVES 4-6 I love pork belly because its high-fat content keeps it moist and makes it very hard to overcook. [Extracted from the article]

Regulars Udon noodles with corn and sizzled ginger dressing SERVES 4 // PREP TIME 15 MINS // COOK 20 MINS 180 ml (¾ cup) grapeseed oil 4 garlic cloves, thinly sliced 75 gm ginger, cut into matchsticks 1½ tsp chilli flakes 60 ml (¼ cup) soy sauce 1½ tbsp rice wine vinegar 400 gm fresh udon noodles 1 tbsp sesame oil 750 gm baby corn, halved lengthways 2 spring onions, trimmed, finely chopped Snow pea tendrils, shredded nori sheets and kimchi, to serve 1 Heat oil in a small saucepan over medium-high heat. SWAP IT OUT Substitute salmon cutlets with ocean trout, swordfish or tuna steaks. 3 Transfer tempeh mixture to serving bowls then top with peanuts, chilli flakes and oil and coriander leaves. [Extracted from the article]

Clockwise from left: buttermilk panna cotta with spiced cherries and hazelnut praline; Hafner tends to the garden; lunch is served outside; the restaurant's manicured grounds. 1½ titanium-strength gelatine leaves 150 ml pouring cream 75 gm caster sugar Peel of half a lemon 1 vanilla bean, split, seeds scraped 125 gm crème fraîche 125 gm natural unsweetened yoghurt 125 gm buttermilk HAZELNUT PRALINE 50 gm hazelnuts 100 gm caster sugar POACHED CHERRIES 500 gm caster sugar 1 cinnamon quill 2 star anise 300 gm cherries, pitted (see note) 1 Soak gelatine in cold water until softened (5 minutes). Buttermilk panna cotta with spiced cherries and hazelnut praline MAKES 4 // PREP TIME 15 MINS // COOK 10 MINS (PLUS SETTING, COOLING "We like using a combination of yoghurt, buttermilk and crème fraîche - it adds just the right amount of sour and complexity to the sweetened cream", says Hafner. FOOD Styling LEE BLAYLOCK Photography PARKER BLAIN The secret to GT 's Restaurant of the Year?. [Extracted from the article]

Serve with pickle Citrus salad with verjuice and shallot dressing SERVES 4-6 AS A SIDE // PREP TIME 15 MINS // COOK 5 MINS (PLUS COOLING) For a wonderfully tangy and fresh citrus salad, use any citrus combination that is in season. Beef tataki with blood orange and puffed wild rice SERVES 4-6 // PREP TIME 20 MINS // COOK 10 MINS (PLUS COOLING, RESTING) Tart blood oranges give this traditional Japanese dish a lively, modern twist. Food Styling STEVE PEARCE Photography WILLIAM MEPPEM Citrus salad with verjuice and shallot dressing p115 ZING Food preparation SOPHIA YOUNG & JESSICA BROOK Ceramics from Mud Australia. 3 For pomelo salsa, place garlic, sesame oil, fish sauce, pomelo juice and reserved marinade in a bowl, season to taste and whisk to combine; dressing should be sweet, salty and a little sour. [Extracted from the article]

The good life PG 173 Raw beetroot salad with orange zest PG 174 Spring pea puree with chicken thighs, preserved lemon & tarragon PG 173 Whole meal rag pasta with asparagus, pancetta, goat's cheese & toasted almonds From Maggis love making rag pasta rather than the conventional tagliatelle. Remove strips of rind from the lemons with a vegetable peeler and juice 2 of the lemons: you will need 2/3 cup (160ml) of juice. Wholemeal rag pasta with asparagus, pancetta, goat's cheese & toasted almonds SERVES 4 PREP + COOK TIME 1 HOUR 24 thin slices pancetta 2 bunches asparagus, cut into thirds 1/3 cup (80ml) extra virgin olive oil 180g goat's cheese, cut into 1cm pieces ½ cup flat-leaf parsley, chopped coarsely ½ cup (40g) flaked almonds, toasted rind of 1 lemon, finely chopped 2 tablespoons lemon juice PASTA 2½ cups (400g) strong wholemeal flour 4 free-range eggs 6 free-range egg yolks 1 PASTA Tip the flour onto a workbench or a large bowl and make a well in the centre. Olive oil cake with poached cumquats SERVES 10-12 PREP + COOK TIME 1 HOUR 45 MINUTES (+ COOLING TIME) 2 vanilla beans 3 lemons 1¼ cups (275g) caster sugar ½ cup (125ml) water 375ml verjuice 15 cumquats, halved whipped cream and icing sugar, for serving OLIVE OIL CAKE 5 large free range egg yolks 2/3 cup (150g) caster sugar finely grated zest of 5 lemons ½ cup (125ml) syrup from poached cumquats ½ cup (125ml) extra virgin olive oil 1 cup (150g) plain flour pinch of salt 3 free range egg whites pinch of cream of tartar 1 Split the vanilla beans lengthways with a sharp knife. [Extracted from the article]

Add crumbs, stir to combine, then transfer to pie dish. Food Black tahini brittle ice-cream p117 p116 S'mores pie Winter is known to assault the senses, but if there's anything it teaches us, it's that not all lies dormant. 3 To make pie crust, combine biscuit crumbs, sugar and ¼ tsp salt in a bowl. [Extracted from the article]

In the past year, several reports have emerged out of the US that all is not well between George and Amal Clooney - and friends say that after a particularly rough four months, this may be the end for one of the world's most famous couples. According to our insider, Amal, 42, had hoped spending time apart would make George realise he belongs with her and the kids, however she's confessed to friends the plan may have had the opposite effect on him. After just missing out on the coveted title, Laura (then Laura Cassai) worked with new judge Jock before opening up her own restaurant, Nido Bar & Pasta, with her husband Max Sharrad in the Barossa Valley in 2018. [Extracted from the article]

Test Kitchen Melt and mix whole orange cake SERVES 12-16 PREP AND COOK TIME 1 HOUR 20 MINUTES (+ COOLING TIME) 30g very soft butter, for greasing 2 (480g) whole oranges 400g butter, extra, melted 6 eggs, lightly beaten 2 cups (440g) caster sugar 3 cups (450g) self-raising flour CITRUS ICING 1 (140g) lemon 1 (240g) orange 2 cups (320g) icing sugar mixture 1 Preheat the oven to 180°C (160°C fan-forced). 3 Transfer orange pulp to a large bowl, whisk in butter, eggs, sugar and sifted flour until smooth. 3 Combine the butter, sugar and milk in a small saucepan; stir over low heat until butter has melted (do not boil). 4 Sift flour and cinnamon into a medium bowl; whisk in the eggs, butter mixture and the chopped walnuts. [Extracted from the article]

MELT'N'MIX CHOC-CHIP SLICE MAKES 18 PREP 15 MINS COOK 20 MINS ½ cup self-raising flour ½ cup plain flour 2 tbsp cocoa powder 1 cup brown sugar, firmly packed 125g unsalted butter, melted 1 egg, lightly beaten 1 tsp vanilla extract 1/3 cup white choc baking bits 1/3 cup milk choc baking bits ICING ½ cup icing sugar mixture 1 tbsp cocoa powder 1 tbsp hot water 1 Preheat oven to 180°C. CHEESY VEGEMITE PULL-APART SERVES 6-8 PREP 25 MINS COOK 25 MINS 2 cups self-raising flour 50g cold butter, chopped 1 cup milk 2 tbsp Vegemite 1½ cups grated mozzarella cheese 1 Preheat oven to 200°C. SOFT SERVE YOGHURT TRIO MAKES 2 CUPS EACH PREP 20 MINS BANANA & HONEY 3 bananas, peeled ½ cup thick and creamy honey yoghurt crushed Butternut Snap cookies, to decorate STRAWBERRY & VANILLA 250g frozen strawberries ½ cup thick and creamy vanilla yoghurt mini chocolate cream wafers, to decorate MANGO, COCONUT & PASSIONFRUIT 250g frozen mango pieces 170g tub coconut yoghurt 1 tbsp fresh passionfruit pulp toasted coconut chips, to decorate 1 BANANA & HONEY Roughly chop bananas and place in a freezer bag. FROZEN MANGO & BANANA YOGHURT POPS MAKES 6 PREP 30 MINS + OVERNIGHT FREEZING COOK 5 MINS 1 large mango 1 medium ripe banana, chopped 1½ cups thick Greek yoghurt 2 tbsp honey 6 wooden ice-cream sticks ¾ cup white choc baking melts 25g copha, chopped 1 Peel mango and cut flesh from stone. [Extracted from the article]

Spoon beetroot dip onto a serving plate, top with baby beetroot mixture, reserved leaves and feta, and serve with bread. Broad bean Falafel Hazelnut and pomegranate muhammara with barberries p94 Broad bean falafel SERVES 4-6 // PREP TIME 40 MINS // COOK 10 MINS (PLUS CHILLING) Nothing beats homemade falafel. 300 gm coarse burghul, rinsed 60 gm pitted green olives, halved 1 cup coarsely chopped flat-leaf parsley 1/3 cup pomegranate seeds ½ cup coarsely chopped mint 50 gm slivered pistachio nuts 6 fresh dates, pitted, sliced 4 green onions, thinly sliced 1 tbsp finely chopped preserved lemon rind ROSE HARISSA DRESSING 3 tsp rose harissa 75 ml lemon juice 100 ml extra-virgin olive oil 1 Bring 750ml (3 cups) water to the boil in a medium saucepan over medium heat then add burghul. [Extracted from the article]

WHIPPED FETA, CHARGRILLED PIPERIES & ALMONDS SERVES 4 • 250g Greek feta, roughly chopped • 180g Greek-style yoghurt • 150g shop-bought roasted capsicums (piperies), finely sliced into strips • 35g (¼ cup) roasted almonds, roughly chopped • 1 tbsp extra-virgin olive oil 1 In a food processor, pulse the feta and yoghurt 1-2 mins until smooth. POTATO SALAD WITH GALOTYRI & GREEN PEPPER HERBY OIL SERVES 4 • 2 shallots, finely sliced • 1 tbsp white-wine vinegar • 1 kg chat (baby) potatoes • 180g galotyri GREEN PEPPER HERBY OIL • 80ml (1/3 cup) extra-virgin olive oil • 100g golden Greek pepperoncini, drained • 50g (1 cup) parsley leaves and dill fronds, chopped • 1 tbsp capers, drained • 2 tsp white-wine vinegar • 1 tsp salt flakes 1 Place the shallot and vinegar in a small bowl to pickle 30 mins. 4 To serve, spread the galotyri onto a serving platter and top with the herby potatoes and pickled shallot. [Extracted from the article]

Test Kitchen Peaches and cream Cheesecake RECIPE PAGE 180 This classic creamy cheesecake is topped with sweet and syrupy poached peaches for a delightful summer dessert you'll crave after every dinner. Coconut and mascarpone cake RECIPE PAGE 178 Frozen tiramisu with espresso SERVES 8-10 PREP AND COOK TIME 30 MINUTES (+ FREEZING TIME) ¾ cup (180ml) strong espresso coffee (4-5 short blacks) ½ cup (125ml) coffee liqueur (Kahlua) 1¼ cup (300ml) thickened cream 1¼ cup (240g) pure icing sugar, sifted 250g mascarpone 18 thin (160g) sponge finger biscuits (savoiardi) 1 tablespoon cocoa powder, to serve HAZELNUT AND COFFEE PRALINE 2/3 cup (50g) hazelnuts, toasted, skins removed 1 tablespoons whole coffee beans 1 cup (220g) caster sugar 1 Line an 11cm x 21cm loaf pan (base measurement) with two strips of baking paper to cover base and extend 5cm over all sides. Fold in the mascarpone and praline crumbs, then fold in. cup (60ml) of the coffee mixture until just combined. Coconut and mascarpone cake SERVES 14-16 PREP AND COOK TIME 2 HOURS 45 MINUTES (+ REFRIGERATION TIME) 10 egg whites ¾ cup (165g) caster sugar 1¾ cup (280g) pure icing sugar ½ cup (60g) almond meal (ground almonds) 1¼ cups (100g) desiccated coconut 1½ cups (120g) shredded coconut 500g small strawberries, halved or sliced 500g raspberries Pure icing sugar, extra, optional MASCARPONE FILLING 3 eggs 2 teaspoons finely grated lemon rind 2/3 cup (150g) caster sugar 750g mascarpone 1 Preheat the oven to 150°C (130°C fan-forced). [Extracted from the article]

Regulars Recipes & food preparation JESSICA BROOK Photography JAMES MOFFATT Styling STEVE PEARCE Fish and fennel pot pies SERVES 4 50 gm butter, plus extra melted for brushing 2 medium fennel bulb, finely chopped 200 gm crème fraîche 2 tbsp baby capers 2 long green chillies, seeds removed, finely chopped 55 gm (¼ cup) plain flour 1.2 kg skinless firm-fleshed white fish, cut into 3cm pieces 2 sheets butter puff pastry 2 sheets butter puff pastry 1 Preheat oven to 220°C. Salami-spiked penne alla vodka SERVES 4 150 gm hot cacciatore salami, chopped 50 gm unsalted butter, chopped 1 onion, finely chopped 400 gm tomato passata 125 ml pouring cream, plus extra to serve 80 ml vodka 400 gm penne rigate pasta Rosemary sprigs, to serve 1 Place salami in a food processor and process until finely chopped. 5 Serve eggplant topped with lamb mince, remaining garlic and fried parsley. [Extracted from the article]

Be nourished Stuffed field mushrooms with spiced cauliflower rice» SERVES 4» COOK 40 MINUTES 8 field mushrooms 500g cauliflower, roughly chopped 2 tbsp extra virgin olive oil 1 onion, finely chopped 1 garlic clove, crushed ¼ cup (35g) cashews, chopped ¼ cup (40g) currants 2 tsp curry powder 1 tsp ground turmeric ½ tsp smoked paprika 1 tsp tamari or light soy sauce 2 cups (100g) baby spinach ½ cup coriander leaves, chopped ½ cup flat-leaf parsley leaves, chopped ¼ cup mint leaves, chopped 1 tsp grated lemon zest ¼ tsp salt ½ tsp freshly ground black pepper 1 Preheat the oven to 180°C. Tuna chilli spaghetti» SERVES 4» COOK 15 MINUTES 400g wholemeal spaghetti 1 tbsp extra virgin olive oil 8 mushrooms (about 200g), finely diced 1 red onion, finely diced 1 garlic clove, crushed 2 anchovy fillets 425g tin tuna, drained 1 bird's eye chilli, finely chopped (optional) 2 x 400g tins no-added-salt crushed tomatoes 1 tbsp flat-leaf parsley leaves, roughly chopped 120g baby spinach ½ tsp ground black pepper 60g feta cheese or soft goat's cheese, crumbled 1 Bring a large saucepan of water to the boil. Banana raspberry nut loaf» SERVES 10» COOK 1 HOUR 120g buckwheat flour 100g hazelnut meal 2 tsp baking powder 1 tsp mixed spice 3 ripe bananas, mashed (about 300g in total) 1/3 cup (115g) honey 2 large eggs, lightly whisked ¼ cup (60ml) mild-flavoured extra virgin olive oil 1 cup (12g) fresh or frozen raspberries 1 Preheat the oven to 180°C. [Extracted from the article]

3 Meanwhile, heat oil in a large frying pan over low-medium heat; cook walnuts, garlic and chilli, stirring, for 3 minutes or until garlic and walnuts are lightly golden. ½ cup (80g) blanched almonds, roasted 1 egg ¼ cup finely chopped tarragon, plus Combine pork, almonds, garlic, egg, tarragon, rind and parmesan in a large bowl; season. [Extracted from the article]

Add half the butter and olive oil and cook the onion and a third of the sliced fennel, stirring for about 4 to 5 minutes or until softened. 8 VERJUICE BUTTER SAUCE Meanwhile, place the shallots, verjuice and salt into a small saucepan over a medium high heat and reduce down to 2 tablespoons. 9 To serve, cut the salmon into thick slices and serve with verjuice butter sauce. 4 Place the pan back over the high heat, add the remaining butter; once the butter has turned nut brown, add in remaining olive oil to inhibit the butter from burning. [Extracted from the article]

1 For pasta dough, combine flour, eggs and 2 tsp cold water in a food processor and process until crumbs start to form, then turn out onto a floured surface and knead until smooth and elastic (5 minutes). Toss pasta and extra pasta water, if needed, until pasta is well coated in sauce. When making your own pasta, it's worth keeping the sauce simple and letting the pasta be the hero. Fold in half and repeat until pasta is smooth and silky, then continue rolling and folding, reducing the settings notch by notch, until dough is 1-2mm thick. [Extracted from the article]

2 Spoon the mixture into popsicle moulds and place sticks in the popsicles. ¼ cup (60ml) plant-based milk, such as almond, soy, or coconut ½-.½cup (80-100g) rice malt or maple syrup, or any other plantbased liquid sweetener to taste 3 For the filling, add all the ingredients to a high-powered blender, blend until smooth, and then pour the mixture into the tart pan. I added a little coconut cream to the chocolate topping to make it easier to cut, but not too much coconut cream so as to maintain the "snap" reminiscent of the chocolate on conventional caramel slices. [Extracted from the article]