Polish pierogi dumplings

There’s nothing as delicious as dumplings, so get busy in the kitchen this weekend with Rosa Matto’s perfect pierogi.

Aged Wagyu Porterhouse with Mushrooms and Mash

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.

Tofu and vegetables in a rich tomato sauce

Whether you make your own naan bread or resort to a store-bought alternative, Rosa Matto’s tofu and vegetable curry is plant-based perfection.

Remember when... the nostalgic power of food

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.

Adelaide chefs and foodies share their favourite food memories

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.

Spicy lamb samosas

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.

Nyonya prawn and pineapple curry

Warm up your home with Rosa Matto’s tropical Nyonya prawn and pineapple curry.

Recipes
Recipe: Chicken meatball, chickpea and pasta soup

Monday, July 29
Recipes
Rosa Matto’s Spring Lamb Salad

Monday, August 29