• Chef Shane Delia partners his grilled prawn kofte with funky bastourma (air-dried beef) and purslane but you can just as easily use prosciutto and baby spinach - I love the flexibility of this Middle Eastern salad!
  • I love a big meal-sized salad! Flavoured with green chilli paste, this steamed salmon salad is healthy, flexible and easy to prepare
  • In its most simple form, this is a yoghurt soup that’s thickened with rice. In the traditional version, chickpeas are incorporated into the soup - I’ve turned them into a golden topping instead, brightened with kale and chilli. I get really excited about reworking simple ingredients for new pleasures. The components of this dish are humble and modest but each finds new potential in this recipe, and thus new opportunity for diner pleasure.
  • You know about being cool as a cucumber. How about being cool with a cucumber? Here are three simple recipes that make cucumber the star and you the winner.
  • Have it because its gut healthy or just because it's tasty. This relish is great on sandwiches, with cheese platters and crackers, or use it more as a salsa, piled over barbecued chops, sausages and steak.
  • Fall-apart spiced meat, a tart and zesty salsa, grilled greens all tucked into a taco - this dish is a winner! It's great for a family meal but I've also served it for casual gatherings with all the fixings laid out for people to make their own tacos. The flavours are brilliant! Thanks to Hagen's Organics for the inspiration! The video is from when I made this dish on Justine Schofield's Everyday Gourmet.
  • 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.
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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.