Condiments dips/

  • When I think ‘vegetables’ and ‘comfort’ it’s not long before I think of creamed corn. Once heated, the starches in corn kernels thicken, turning the mixture into a creamy yellow custard. It’s delicious by itself with butter, as a side dish for sausages or grilled meats, and as a comfy bed for roasted or steamed vegetables.
  • I recently had the pleasure of joining Miznon chef Afik Gal for a hummus workshop / worship at the Mount Zero factory in Melbourne. We were joined by 20 or so hummus acolytes with a passion for perfect puree. Afik made a batch of hummus in a mortar and pestle and another big batch in the Thermomix. One of his main messages was to make hummus that you think is delicious, adjusting lemon, salt and consistency as you go.  This is Afik's recipe but this is your hummus!
  • This magical lemony tahini saucy magnificence is brilliant with roast veg salads but it’s also incredible over grilled meats, dolloped into pides or sandwiches, or over other salads.
  • 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.
  • This delightful recipe is from Julia Busuttil Nishimura's book, A Year of Simple Family Food. It's her spin on a Maltese dip that's made with dried broad beans. Using fresh seasonal pods makes for a bright, green burst of spring on a cracker.
  • 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.
  • 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.