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.
Recipes
Go wild in the kitchen with Callum Hann’s spiced kangaroo with cavolo nero and roasted beetroot.
Recipes
Getting your little helpers to do their bit around the kitchen these school holidays can encourage them to start exploring new foods.
This simple yet healthy dish features spice-dusted salmon served with a dressing made with avocado, fresh lime juice, coriander and mint.
When is a steak sandwich not just a steak sandwich? When it’s Callum Hann’s steak and pesto sandwich with pickled karkalla.
Freshen up your roast chook with Callum Hann’s Moroccan chicken and quinoa salad – just as delicious cold the next day, if there are any leftovers.
This simple baked cheesecake recipe from new cookbook Taste the Wild is given a Canadian twist by the addition of maple syrup.
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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 recipe from cookbook A Basket by the Door makes a light and fluffy 20cm sponge cake and is especially delicious filled with lemon and passionfruit curd.
Spend some time in the kitchen this long weekend making Rosa Matto’s delectable dumplings.
Mapo ramen is “a kind of culinary orphan – neither Japanese nor Chinese but also kind of both”, according to the author of new cookbook Toyko Stories. This spicy version is made with tofu and minced pork.
Madame Hanoi executive chef Raj Kumar created this chilli sauce to be used on the restaurant’s crispy chicken wings, but he says it is also a perfect accompaniment to roast meats such as chicken or crispy roast pork.
Traditional hot cross buns are given added spice with the addition of dried pear and chocolate chips in this recipe from the Adelaide Central Market.
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.
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