In decades-old community cookbooks - between pages marked by butter stains, dustings of cocoa powder and even a well-preserved morsel of meringue - Adelaide writer Liz Harfull has discovered a treasure trove of stories and recipes.
This easy apple pancake recipe dates from a 1930s cookery calendar published in Tasmania and has been updated in Adelaide writer Liz Harfull’s new book Tried, Tested and True.
Take fresh prawns, straw mushrooms and stock, add one part lemongrass, one part lime and one part napalm and serve – Thailand’s favourite soup is a chilli-laced masterpiece.
Grated carrot, fresh pineapple and desiccated coconut are used to make cute Easter Bunny cupcakes in this recipe from Adelaide Central Market.
This sweet slice comes from TV and radio presenter Yumi Stynes’ first cookbook, which she says is all about “stress-free scrumptiousness”.
Beef carpaccio makes a great starter for a dinner party and is easy to make, says Coal Cellar + Grill sous chef Gregory Jardim.
A great option for informal entertaining or feeding a crowd, this lamb kofta recipe comes from New Zealand chef Michael Meredith.
Hilton Adelaide long-standing demi chef Huy Luu shares his much-loved recipe for spiced pakoras.
This stir-fried noodle dish represents the multi-cultural melting pot of cuisine: a Thai classic featured in a cookbook of Los Angeles recipes compiled by a Frenchman.
Turkish delight and rosewater add a Middle Eastern flavour to this pavlova, in which the sweetness is balanced by the tang of pink grapefruit segments.
The recipe for this steaming bowl of goodness comes from the Adelaide Central Market.
"The best creamy potato salad (thanks to the tahini and yoghurt) without the guilt!" nutritionist Vladia Cobrdova writes of this recipe from her cookbook 'A Whole New Way to Eat'.
This tasty kale salad recipe comes from Australian chef Mike McEnearney’s new cookbook of seasonal wholefood recipes inspired by the idea that you are what you eat.
Australians' obsession with dude food and Americana dishes seems here to stay, with one of our biggest addictions being ribs of any kind. For this slow-braised recipe, chef Daniel Fleming chose beef short ribs