All Recipes

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    I love the way Indian chef Jessi Singh demystifies and simplifies Indian food. This is a quick, fresh chutney to dollop on toast, steak, curries, rice, whatever's cooking, really!
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    You will not believe how great this dish is! It’s quick, easy, impressive and feeds the whole gang. It's fast enough for a weeknight and impressive enough for the fanciest dinner party. We augment sublime steamed fish with layered flavours and textures, building up excitement and a sense of occasion.
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    I love this recipe by chef Jose Chavez! What's not to love? Chocolate mousse, more or less healthy, and made in a minute! It's a winner. More reasons to love it: it's egg-free, protein rich and you can make it without refined sugar.
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    Ah, Negroni. It's an icon, a classic, a quencher...an aperitif to make you fall in love with cocktails, life and possibly the person next to you.  And, even better, the Negroni is about to have its 100th birthday so I reckon it's a great time to highlight it.
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    Frank Camorra makes his tortilla in the great outdoors over open flame. You can do it his way, or go Thermo-style with our fabulous Varoma tortilla.
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    Call them what you will - power balls, bliss balls or bombs, nuggets of tasty goodness - they are THE BIZ. They're also bursting with goodness thanks to a range of wholesome ingredients, not least hemp!
  • Something a bit different this time! Instead of making a family-sized portion of soup, I make enough to feed a village, or a Truffle Festival, anyway! The video shows my Truffle Soup Adventure, making 250 litres of soup to serve at a Melbourne festival celebrating the wonderful truffle. I make the soup in a commercial kitchen, the incredible FareShare charity kitchen, which makes 1 million meals a year for the needy. However, you probably don't want to make 250 litres of soup, so I'm sharing the Thermo-friendly version - it's where I tested my mega recipe anyway!
  • I love bitter greens like rocket, radicchio and endive and I find them especially enjoyable when partnered with a balanced vinaigrette. You don’t need to use truffle in this dressing but if you have some, it’s lovely. You may be surprised by the addition of brussels sprouts...They are really just a little cabbage and are wonderful raw.
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    A slow-cooked, succulent stew with central European flavours. It’s hearty and honest, simple and sustaining and I always think of my Hungarian grandmother when I eat it.