Quick, inexpensive, tasty and simple to execute, this dish is perfect for lunch or dinner in spring, says Hilton Adelaide and Coal Cellar + Grill executive chef Daniel Fleming.
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 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.
Stone's Throw head chef Quentin Whittle is just as handy with a public barbecue as he is in the commercial kitchen, whipping up this Persian spiced ocean trout for CityMag.
With its bold colours and balance of flavours, this salad should be a crowd pleaser at any barbecue, says Hilton Adelaide and Coal Cellar + Grill executive chef Daniel Fleming.
Ideal for a warming lunch or dinner in the cooler months, this gnocchi recipe from Adelaide Central Market has a creamy spinach and gorgonzola sauce.
Australian restaurateur and chef Luke Mangan says these “amazing bombs of honeycomb” can be kept in the freezer and pulled out any time that calls for a sweet little bite.
This dish from Hilton Adelaide chef de partie Mere Wojcik is easy to make at home and can be eaten at any time of the day – "breakfast, lunch, dinner or even for a midnight treat".
TV cook Anjum Anand’s green chilli chicken recipe is based on a popular Indian dish but its exact origins and the reason it’s named ‘Chicken 65’ are a mystery.
Stephanie Alexander promises that this recipe – with a light chocolate filling and pastry that is “child’s play to make” – will win you lots of friends.
This salad recipe is shared by 2017 WOMADelaide artists the Hanoi Masters, who will offer an insight into the food and culture of Vietnam at a Taste the World session at this year’s festival.
South Australians are spoilt for choice when it comes to seafood, and this recipe from Daniel Fleming, executive chef at the Hilton Adelaide and Coal Cellar + Grill, is a perfect way to showcase local prawns.
This curry recipe comes from the artists behind 2017 WOMADelaide dance show Attractor, who will be taking part in a Taste the World session at this year’s festival in Botanic Park.