Lunchbox

  • Khanh Nguyen's sauce has completely rocked my world. It's tasty, spicy, salty, funky, rich and it goes with everything. It’s a magic potion that may just change your life.
  • I'm rapt to share this recipe from Wholefood Alchemist Jules McKie. As she says, "I love sweet potato and this is one of my favourite go-to-recipes. It’s quick, easy and an absolute crowd-pleaser.
  • This Heleh Goh recipe is from her book, Sweet, co-authored with Yotam Ottolenghi. The addition of banana brings moisture and subtle flavour - it's a winner! As Helen says, “The secret is to slightly under-bake the cookies, which keeps them soft and fudgy.” These are eat-them-up cookies, not put them in the biscuit tin cookies. You definitely have Helen’s permission to eat them all on the day they’re baked!
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    Crumpets are like the love child of bread and pancakes - you make a yeasted batter, let it rise, then cook the little rounds gently in a pan. There's nothing like watching crumpets in creation. As the batter cooks and dries, little bubbles turn into the holes that are such a distinctive feature of crumpets. I love the way they look and, of course, I love the way they soak up butter.
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    Crazy times call for BAKING CAKE. This beautiful grain and nut cake is a true favourite of mine and lockdown is definitely permission to eat cake whenever you want. So simple to make yet so unusual in flavour, this two-fruit cake is based on buckwheat and almonds, while bay leaf adds a subtle herbaceous fragrance. The cake is gluten-free, so long as the baking powder used is gluten-free too. Served with tea, it’s a nourishing, sustaining feel-good cake. 
  • I tasted a peanut butter miso cookie at Falco Bakery in Smith Street, Collingwood, and instantly knew I needed to recreate the recipe at home. I absolutely love the sticky chewiness of the peanut butter underlaid with the salty funkiness of the miso. The flavours are as round as the biscuit!
  • Fritters are a perennial winner. They work for light lunches, easy dinners built up with salad and can be shoved between bread for easy veg burgers and take-to-work sandwiches.
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    We all love pesto, right? But have you heard of the Sicilian version of pesto from the town of Trapani? It's made with almonds and tomatoes, as well as basil and hard cheese. It's easy and perfect, especially for those long weeks when tomatoes are at their juiciest.