All Recipes

  • This pesto is great with pasta, of course, but I also love it on bruschetta with ricotta piled on top, in toasties with cheese and tomato, and even swirled into soup and risotto. You can add extra herbs as desired.
  • Sambar is a south Indian dish, made with yellow lentils, tamarind and vegetables. It can be served with rice but it’s also a traditional accompaniment for dosa, rice and lentil pancakes made with fermented batter.
  • I am the kind of person who does a little hop, skip and jump when I see the produce that signals a season in my local fruit shop. Asparagus is certainly a pointer to spring and pert local asparagus has started to peep into vegetable stands. I love it! This recipe first appeared in my Entertaining book and the original recipe is  such an easy way to dress up gently steamed greens. Asparagus loves to get glammed up with a little salty crunch so this minty, nutty caper crumb is just the ticket. I'm sharing it today because I want to tell you all the many ways that I adapt the original recipe.
  • A beef noodle bowl based on succulent miso-rubbed ribs and quick-and-easy pickles that you can dress up in so many different ways. You'll love this dish from Feather & Bone customers Ben and Reagan.
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    This recipe is from The Ethical Omnivore book by Laura Dalrymple and Grant Hilliard. Laura and Grant run Feather and Bone in Sydney, a butcher which sources whole animals directly from sustainable farmers.
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    This is a deep, dark curry powder that is delicious in meat and vegetarian dishes. It's beautifully fragrant and you can use it in any curries.
  • As soon as I ate this cheesecake in the Spanish Basque country, I knew my mission: get the recipe! Now that I've done so, my life is pretty much complete. Witness my bliss and create your own...
  • This soup takes the various greens of celeriac, apples, parsley and thyme and jumbles them together in a healthy soup. It’s a marvellous medley, a humble symphony, a beautiful bouquet of warming tones and cool weather flavours. I hope you find the idea intriguing and the taste magnificent.
  • These springy hotcakes take the American idea of sweet spiced pumpkin and put it into a pancake brunch. Top them with blackberries rumbled with mascarpone and you’ve got a breakfast that’s fruity, fun, indulgent and healthy all at once.