This crunchy, cauliflower-base pizza is all about the veg, with the optional addition of fresh greens and a drizzle of pesto after cooking making it even more delicious.
Callum Hann has added grated pumpkin to this brownie recipe, making them deliciously guilt-free … as well as gluten-free.
Spend some time in the kitchen this long weekend making Rosa Matto’s delectable dumplings.
This recipe for Australian chef, restaurateur and TV host Luke Nguyen’s Chicken & Prawn Curry Laksa comes from a new cookbook featuring classic dishes from 150 top international chefs and cooks.
Simple enough for the kids to help with, Callum Hann’s frittata recipe is made in individual portions – perfect for easy weekly meal-prep.
This gluten-free recipe from vegetarian cookbook Little Green Kitchen can be made with fresh or frozen raspberries and includes hints of coconut, banana and almonds.
This flan – known as a bonet – is a traditional sweet from the Piedmont region of Italy and is a bit like the local version of a crème caramel but flavoured with chocolate and amaretti biscuits.
Ahead of their appearance at this year’s WOMADelaide, Mexican-American band Las Cafeteras share recipes for a guacamole salad and salsas they’ll be making for the festival’s Taste the World sessions.
After performing in Edinburgh and at a top restaurant in Copenhagen, singer and foodie Michelle Pearson has returned to the Adelaide Fringe with fresh material and a new cookbook inspired by her popular Comfort Food Cabaret show.
With the tang of lemon and a topping that makes the most of fresh fruit, this pavlova recipe comes from new book Adelaide Central Market: Stories, people & recipes.
Described as ‘Rome’s celebration of summer’, this pasta dish features classic Italian ingredients including cherry tomatoes, capers, olives, basil, mozzarella, chilli and garlic.
This easy recipe results in a delicious chewy biscotti with a little crunch to the outside, says Hilton Adelaide pastry chef Mere Wojcik.
Incorporating ground cardamom seeds and saffron, this buttery fudge recipe originates from the Iranian city of Qom and is found in the new Middle Eastern cookbook Suqar.
Vegies and herbs such as courgettes, peas, beans, spring onions, chives and mint are the stars of this simple tart from UK chef and food writer Gill Meller – but it’s open to interpretation and variation.