“Vegan food has a life beyond the lentil,” say the authors of a new vegan cookbook containing this simple summer recipe for fried bread and tomato salad.
This colourful rice dish from Afghanistan is from chef, author and TV presenter Peter Kuruvita’s latest cookbook in which he shares recipes “spiced with the flavours” of his life and travels.
Combining the classic Thai flavours of coriander, chilli, garlic, ginger, tamarind and fish sauce, this deep-fried snapper dish comes from a new book celebrating the 150th anniversary of the Adelaide Central Market.
“A decadent ending to a decadent celebration lunch” is how pastry chef Darren Purchese describes these truffles from his new Christmas cookbook.
TV presenter Maeve O’Meara has described this dessert from her latest cookbook as one of the easiest crowd-pleasing sweets she’s found.
Described as ‘Rome’s celebration of summer’, this pasta dish features classic Italian ingredients including cherry tomatoes, capers, olives, basil, mozzarella, chilli and garlic.
Adelaide Central Market shares this spiced French toast recipe – a sweet idea for breakfast or dessert – as well as three other suggestions for serving rhubarb.
This creamy and spicy Malaysian soup is made with prawns, macadamia nuts and yellow or red curry paste, then topped with pickled red chilli and shallots.
Venison tartare’s delicious flavour and texture makes it a moreish appetiser, says Coal Cellar + Grill executive chef Christian Jensen.
With a mild korma curry flavour, this aromatic soup is made in a slow cooker and puréed with coconut milk once the split peas are tender.
This blondie recipe from In the Kitchen cookbook features the sweet combination of pistachio nuts, white chocolate and raspberries.
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.