Tacos aren’t just for summer, says Coal Cellar + Grill executive chef Christian Jensen, who shares this recipe from the restaurant’s new Winter Food and Wine Series menu aimed at lovers of meat and wine.
This rich Italian sauce from The Long & Short of Pasta freezes well and can be served with pasta, polenta or roasted vegetables.
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.
This easy-to-prepare dish, served with a fresh salsa verde, makes a great main for a dinner party, says Hilton Adelaide executive chef Christian Jensen.
This Anzac biscuit recipe comes from a new book by South Australian culinary historian and cook Allison Reynolds which pays tribute to “the power and spirit of an everyday national icon”.
Incorporating fresh asparagus, soft-boiled eggs, feta cheese and peas, this colourful tart is perfect for a summer brunch or lunch.
The vivacious Spritz Veneziano cocktail has evolved over more than 200 years, with today’s recipe combining aperitivo bitter, prosecco and sparkling water to put some fizz in your summer celebrations.
Poh Ling Yeow’s Turkish delight is a perfect sweet indulgence or home-made gift for the festive season.
Decorated with new-season’s cherries, this cool Christmas treat from the Adelaide Central Market incorporates the classic flavours of Black Forest cake.
With each taco containing just 258 calories and packed with protein and vegetables, this recipe from the Adelaide Central Market will put a spicy spring in your step.
This recipe for focaccia bread comes from new cookbook The Complete Guide to Baking.
This Thai street-food dish is ideal to serve with a drink at the beginning of a meal, according to Sydney-based chef and food consultant Tom Kime.
Wholefood pioneer Holly Davis’s grain-free and dairy-free pancake recipe comes from her new cookbook Ferment – A Guide to the Ancient Art of Making Cultured Food.