These crunchy chicken delights – best served with Kewpie mayo and tonkatsu sauce – are from radio and TV presenter Yumi Stynes’ latest cookbook.
Served with harissa yoghurt sauce and made with a filling including ras el hanout, mint and dried apricots, these lamb sausage rolls – based on a recipe from Adelaide Central Market – could add a spicy twist to your Australia Day fare.
“Vegan food has a life beyond the lentil,” say the authors of a new vegan cookbook containing this simple summer recipe for fried bread and tomato salad.
This colourful rice dish from Afghanistan is from chef, author and TV presenter Peter Kuruvita’s latest cookbook in which he shares recipes “spiced with the flavours” of his life and travels.
Making great cocktails doesn’t have to be the domain of inked-up bearded bartenders with a plethora of ingredients at their fingertips. You can impress at home with these simple yet moreish cocktails from Hains & Co’s Marcus Motteram.
Combining the classic Thai flavours of coriander, chilli, garlic, ginger, tamarind and fish sauce, this deep-fried snapper dish comes from a new book celebrating the 150th anniversary of the Adelaide Central Market.
Barbecue pork ribs are a melt-in-your-mouth comfort food, and Coal Cellar + Grill chef de partie Mark Dixon recommends marinating the meat in lemonade for at least 24 hours to keep it juicy, tender and flavoursome.
The Japanese matcha frosting on this indulgent chocolate cake gives the dessert an eye-catching colour and slightly sharp taste.
This savoury scone recipe from Cauliflower is King cookbook features steamed cauliflower with gorgonzola and chives for extra flavour.
Adelaide Central Market shares this spiced French toast recipe – a sweet idea for breakfast or dessert – as well as three other suggestions for serving rhubarb.
This rich Italian sauce from The Long & Short of Pasta freezes well and can be served with pasta, polenta or roasted vegetables.
This spicy dish featured in new cookbook 15 Minute Vegan Comfort Food is flavoured with a hint of cocoa powder and grated dark chocolate.
This traditional French stew featured in new cookbook CIBI uses a hint of miso to give the dish a Japanese twist.
This blondie recipe from In the Kitchen cookbook features the sweet combination of pistachio nuts, white chocolate and raspberries.