Recipes
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”.
Recipes
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.
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This savoury scone recipe from Cauliflower is King cookbook features steamed cauliflower with gorgonzola and chives for extra flavour.
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.
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.
Chef Anna Polyviou – aka the ‘Punk Princess of Pastry’ – puts her own twist on loukoumades, serving the classic Greek sweet with caramel popcorn and a chocolate-hazelnut dipping sauce.
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