Inspired by summer holidays spent in Greece, this recipe from nutritionist Vladia Cobrdova is based on the flavours of Greek lemon chicken soup.
Stephanie Alexander promises that this recipe – with a light chocolate filling and pastry that is “child’s play to make” – will win you lots of friends.
South Australians are spoilt for choice when it comes to seafood, and this recipe from Daniel Fleming, executive chef at the Hilton Adelaide and Coal Cellar + Grill, is a perfect way to showcase local prawns.
This curry recipe comes from the artists behind 2017 WOMADelaide dance show Attractor, who will be taking part in a Taste the World session at this year’s festival in Botanic Park.
“Lip-smacking, finger-licking good” is how television chef Manu Feildel describes this spicy fried chicken recipe from his latest cookbook.
With a toasted almond base, soft chocolate filling and fresh, seasonal berries on top, this tart recipe from the Adelaide Central Market is a sweet sensation.
This colourful savoury tart would be perfect for a summer picnic, garden party or easy weekend lunch.
Baking expert Anneka Manning's recipe for savoury muffins offers a healthy snack alternative and a great accompaniment to spring soups and salads.
Young Australian chef Matt Stone seeks to open people’s eyes to local ingredients, such as the lemon myrtle used in this cake recipe handed down from his aunt.
Malaysian-Australian chef Cheong Liew shares one of his favourite recipes as part of the Adelaide Central Market's Asian Flavours Festival this month.
Amandip Uppal combines traditional flavours with contemporary ingredients in this simple recipe for baked salmon from her new book 'Indian Made Easy'.
Celebrate Bastille Day on July 14 with these classic French dishes from cook, author and Francophile Rilka Warbanoff.
With World Chocolate Day being celebrated on July 7, it's an ideal time to try 'chocolate queen' Kirsten Tibballs' recipe for chocolate-coated honeycomb.
Create a healthy seasonal meal for your next family dinner or dinner party with this recipe from nutritionist Jacqueline Alwill's new book, 'Seasons to Share'.