Master stock is perfect for poaching or braising meats such as pork, chicken, beef brisket or duck breast. This recipe includes instructions for the simple master stock Coal Cellar + Grill uses for its twice-cooked pork belly.
Perfect for weekend brunch, this recipe for a blintz – or crepe – filled with blueberry compote and mascarpone cream comes from a little cookbook called Posh Pancakes, which is packed with recipes both savoury and sweet.
This simple dessert made with a gingernut-biscuit base is from new book The Farm Community, which tells the story of a Byron Bay farm project inspired by the values of “simplicity, sustainability and farm-fresh food”.
This classic fish and chip recipe – made using a pale-ale-batter – is inspired by chef and TV host Adam Liaw’s childhood holidays on the Eyre Peninsula, home of what he considers some of the best seafood in the world.
Barbecue pork ribs are a melt-in-your-mouth comfort food, and Coal Cellar + Grill chef de partie Mark Dixon recommends marinating the meat in lemonade for at least 24 hours to keep it juicy, tender and flavoursome.
The Japanese matcha frosting on this indulgent chocolate cake gives the dessert an eye-catching colour and slightly sharp taste.
This easy-to-prepare dish, served with a fresh salsa verde, makes a great main for a dinner party, says Hilton Adelaide executive chef Christian Jensen.
This Anzac biscuit recipe comes from a new book by South Australian culinary historian and cook Allison Reynolds which pays tribute to “the power and spirit of an everyday national icon”.
The classic pav is given a Middle Eastern twist and topped with Turkish delight and strawberries in this recipe from new cookbook Feasting.
In decades-old community cookbooks – between pages marked by butter stains, dustings of cocoa powder and even a well-preserved morsel of meringue – Adelaide writer Liz Harfull has discovered a treasure trove of stories and recipes.
The sweetness of the teriyaki sauce in this salmon dish by chef Bart van Olphen is offset by a fresh salad of radish, spring onions and coriander.
Carrots roasted with cumin and paprika are combined with smoked tofu, parmesan, lemon zest and sesame seeds in these vegetarian burgers, which can be cooked on the barbecue or stovetop.
This rich baked beauty from the chefs of London’s River Cafe is made with bitter-sweet chocolate and loads of eggs, but no flour.
SA chef Heather Day shares this recipe for fish tacos with caramelised pineapple and smoked wasabi mayo, which she will be making during a cooking demonstration at the Unley Gourmet Gala.