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Venison tartare’s delicious flavour and texture makes it a moreish appetiser, says Coal Cellar + Grill executive chef Christian Jensen.
Recipes
With a mild korma curry flavour, this aromatic soup is made in a slow cooker and puréed with coconut milk once the split peas are tender.
Beef Bourguignon is the ultimate winter comfort food and a perfect accompaniment for your Bastille Day celebrations. This recipe, from the Adelaide Central Market, also makes a great pie filling.
Originating from the city of Andong in Seoul, this simmered and steamed chicken dish is cooked with glass noodles and vegetables.
This tender and wholesome beef shank will warm the body and soul, says Coal Cellar + Grill executive chef Christian Jensen.
Adelaide Central Market shares a recipe for a deliciously fragrant and sweet quince topping that will add spice to your porridge or a frangipane tart, as well as tips for a simple quince paste.
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Health experts tells us we’re supposed to eat a rainbow of vegetables for optimum health, and you can’t get much more colourful than this salad.
Roast duck is sweet and rich, but the flavour of lime will cut through the richness to make a delicious, fresh-tasting salad, says chef and food consultant Tom Kime.
Cook and food writer Anna Jones’ ricotta gnocchi sit in a cherry tomato sauce “spiked with the toastiness of brown butter”.
This Adelaide Central Market salad recipe – served with a lemon and basil dressing – makes excellent use of fresh summer peaches.
These butter cakes are from Adelaide-based cook and cafe owner’s Poh Ling Yeow’s new book, which contains recipes for 100 of her favourite baked delights.
Inspired by honey-loving Winnie-the-Pooh, these cakes are from The Little Library Cookbook – a treasure trove of recipes in which writer and cook Kate Young seeks to capture the magic of food enjoyed by favourite fictional characters.
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.
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