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.
Perfect for a summer barbecue, these lamb kebaps (aka kebabs) with a tasty onion-juice and oregano marinade come from TV presenter Maeve O’Meara’s new cookbook Food Safari: Earth Fire Water.
This Mediterranean-influenced tartlet recipe from Coal Cellar + Grill makes a great entrée or canape that is easy to prepare and will suit guests with specific dietary requirements.
Ahead of this weekend’s Double Shot Coffee Fiesta in Unley, CARO Club food truck shares a recipe for brownies that combine three of our favourite things: chocolate, beer and coffee.
This simple chocolate cake recipe from new Palestinian cookbook Baladi is made with labneh – a soft, creamy cheese made from strained yoghurt – but you can use extra thick Greek yoghurt instead.
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.
Ideal for sharing, this easy vegan stove-to-table dish combines crispy tortillas, avocado, and spicy beans and peppers.
Winter time is pudding time, and few puddings are more universally loved than the sticky date. This one is made in a slow cooker with coconut sugar and maple syrup.
Take fresh prawns, straw mushrooms and stock, add one part lemongrass, one part lime and one part napalm and serve – Thailand’s favourite soup is a chilli-laced masterpiece.
Grated carrot, fresh pineapple and desiccated coconut are used to make cute Easter Bunny cupcakes in this recipe from Adelaide Central Market.
This sweet slice comes from TV and radio presenter Yumi Stynes’ first cookbook, which she says is all about “stress-free scrumptiousness”.
Beef carpaccio makes a great starter for a dinner party and is easy to make, says Coal Cellar + Grill sous chef Gregory Jardim.