




Polish pierogi dumplings
There’s nothing as delicious as dumplings, so get busy in the kitchen this weekend with Rosa Matto’s perfect pierogi.
There’s nothing as delicious as dumplings, so get busy in the kitchen this weekend with Rosa Matto’s perfect pierogi.
Treat yourself to some spectacular SA produce with Rosa Matto’s recipe for perfectly aged steak served with beef and mushroom glaze, Adelaide Hills mushrooms and mashed potatoes.
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Continuing our reflections on the lasting impact of shared food experiences, today The Forager shares memories and recipes from Adelaide chefs Nu Suandokmai and Rosa Matto and Warndu Mai cookbook co-author Damien Coulthard.
More than mere fuel, food is a key ingredient in family gatherings, cultural identity and cherished memories. To celebrate its nostalgic power, we asked six Adelaide chefs and cookbook authors to share a favourite food memory and the recipe that goes with it.
Rosa Matto’s samosas will add spice to your life with a filling made with minced lamb, potatoes, peas, fresh curry leaves and kecap manis.
Warm up your home with Rosa Matto’s tropical Nyonya prawn and pineapple curry.