This recipe from Callum Hann uses pearl barley from the Clare Valley and Adelaide Hills nuts and cheese to create a fresh version of classic risotto.
As the weather cools down, there’s nothing more comforting than a steaming bowl of noodle soup – but you can’t say you’ve tried ramen until you’re tried Rosa Matto’s ramen.
Made with Pedro Ximénez sherry and dark honey, this semifreddo is from a new cookbook showcasing the cuisine of the southern Spanish region of Andalusia.
This Moroccan-style recipe from chef and food writer Ross Dobson takes only around 20 minutes to prepare and is then cooked over eight hours in a slow cooker.
The chilli jam makes Callum Hann’s breakfast fritters just as good for lunch or dinner.
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.
This decadent sweet recipe from Dining at Dusk is inspired by the churros served at a cafe in the heart of the Spanish port city of Málaga.
Messabecha is like the Israeli version of hummus, and this recipe – from a new cookbook capturing the flavours of Tel Aviv – is made with white beans, tahini and lemon juice.
Often described as traditional Indian ice-cream, the frozen dairy dessert kulfi is delicately flavoured with spices such as cardamom and saffron, says Mervin Joshua, owner of new Adelaide bistro The Logical Indian.
These spicy mini burgers from new cookbook 15 Minute Vegan: On a Budget are easy to make and can be loaded with sweetcorn salsa and pickled gherkins.
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.
“A decadent ending to a decadent celebration lunch” is how pastry chef Darren Purchese describes these truffles from his new Christmas cookbook.