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Charred lamb leg, creamy skordalia and herb salad

Charred lamb leg, creamy skordalia and herb salad

If you don’t like garlic, trust us when we tell you our Charred Lamb Leg with Creamy Skordalia and Herb Salad isn’t for you so just jog on. Creamy, rich and punchy, skordalia is a blend of garlic, a starchy base, olive oil, and vinegar and it’s part sauce, part dip, and all kinds of delicious.If you like garlic. If that’s you, click the link in our bio to find the recipe… more

Win a Sunbeam Frappe Hot + Cold Coffee Maker - RPP $329.99

Christmas is coming, so we're ramping up the fun. If you want to win this fancy machine (with summer approaching we were tempted to keep it), then click here to enter
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Antony Suvalko in Seoul, South Korea
Antony Suvalko in Seoul, South Korea

Antony Suvalko is half of the team that started the wildly successful community and website, Lazy Susan. With a background in professional cooking and a keen instinct for content creation, the digi and publishing world is his playground...

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Rice vinegar
Rice vinegar
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Pekmez
Pekmez
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Tarts Anon: sweet and savoury tart brilliance

Like so many did during COVID, the authors of this lovely tome spent their Covid lockdown baking. However, they had a bit of a head start on most of us as Gareth Whitton was the head pastry chef at Dinner by Heston Blumenthal in Melbourne. When that restaurant closed, he found himself working at a supermarket when the pandemic hit…

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Carrot cake tart
Carrot cake tart

“This tart-ified version of a carrot cake might not be an obvious classic, but it belongs in this chapter as a great foundational recipe for the tarts in our ‘Not Your Average Tarts’ chapter. The cream cheese glaze is what makes this one special – it’s designed to taste the same as a typical cream cheese frosting and to sit perfectly flat across the top of the tart…”

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Rice pudding brûlée tart
Rice pudding brûlée tart

“Being a travelling monk in sixteenth-century Sicily couldn’t have been easy. During Lent, the season of austerity preceding Easter, monks were expected to hike on foot day after day for forty days, ministering to the faithful across the land. Although they were able to stop at monasteries for sustenance, eating meat was prohibited…”