Support independent
journalism
Recipes
Summer is about grazing and indulging in South Australia’s delicious food produce. Whip up these easy skewers in no time to impress hungry guests.
Recipes
Celebrate South Australian produce this summer with this delicious dessert featuring ripe Riverland nectarines.
This Adelaide Central Market recipe showcases summer fruit and is perfect for an Australian Christmas – or any time during the hot weather.
Christmas Day is about enjoyment, not slaving over a hot stove. Callum Hann’s simple turkey platter with pickled cherries is as tasty as it is beautiful.
Made with ingredients including dark chocolate and cocoa powder, this is an indulgent alternative to the traditional Christmas fruit cake.
Protein-rich and infinitely versatile, South Australian eggs have grown from a quick breakfast staple to the main event at lunch or dinner.
Subscribe to The Forager – the best Food & Wine stories from InDaily, including news, reviews, recipes, features and events.
Thanks for signing up to The Forager newsletter.
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.
Warm up your home with Rosa Matto’s tropical Nyonya prawn and pineapple curry.
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.
Hearty, warming and filling, this is next level comfort food from Rosa Matto.
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.
