Here’s a dish that’s not a new idea; sometimes, you don’t need to reinvent wheels. Tried and true flavours simply work, and they work for a reason. PB and J. Pineapple and ham. Chocolate and mint. Lemon and fish. Maple syrup and bacon. They go together. That’s it. No need to overthink it. Beetroot and barley are another timeless combo…

Yes, we’re on a medjool date bender. And why not; is there anyone who doesn’t adore these things? They’re so gooey and sweet, it’s hard to believe that something quite so lush is actually good for you, mountains of fructose aside. Oh and the carbs and the calories notwithstanding. Between the dates, the hints of maple syrup…

We love a winter salad! And, as fundamentally lazy types, we like one that’s shaved and raw because it’s nice to have a break from the stove. The key here is in the fine shaving; did you know that the way your food is cut affects the way it eats and tastes? Well that’s our theory anyway, and it’s very true here…

Yes, we know. Yeast. Y’all are terrified of it. No matter; we will keep rolling out the yeast-y recipes, to the tired tune of “working with yeast is not that hard.” Modern instant dried yeasts are foolproof, unless you throw boiling water over them in which case you’re totally cooked…

This concept is fabulous; eggplants cut like hasselback potatoes, the slits filled with a cheesy-savoury stuffing, then baked until the eggplant flesh is tender and the tops, golden. But after various attempts at baking them in a regular oven, using different types and cuts of eggplant…

L.A. spawned the OG chopped salad – the mighty Cobb. Still round today, the Cobb Salad is an artful arrangement of neatly chopped mixed lettuces, tomatoes, bacon, chicken, boiled egg, and blue cheese, set out neatly in rows, and doused in vinaigrette…

Another day, another spin on the never fail rice-chook combo. You just can’t go wrong with these two staples. We’ve yet to meet anyone who dislikes either rice nor chicken, or objects to them together. There are so many culinary routes that lead to chicken and rice happiness…

Rise and shine, breakfast freaks. We love our carbs and caffeine in the morning, and when it’s time to flip the script on the usual toast and jam, fluffy pancakes are pretty hard to beat. We like to kid ourselves these ones are a bit healthier than regular pancakes…

What if you could make a cake without the hassle of finding the exact right cake tin?? 'Spring form’ this… ‘bundt tin’ that… ‘square pan’ the other… pfftt. Sometimes it’s all too hard. At least it is in SOMEONE’S house, where the corner kitchen cupboard is the dark…

We bought you double-crumbed chicken, now we’re bringing you double-trouble pumpkin pasta! There’s nothing tricksy about this recipe; a smooth pumpkin sauce coats the pasta, with golden roasty bits of pumpkin for scattering over the top before you serve…

Oh. Don’t like lentils? You’re missing out. They’re seriously delicious and are an easy, healthy and cheap way to get filled up. Until you start pairing them with eggs of course, and then everything goes to heck in the budgeting department…

Like having a Little Black Dress in your wardrobe, every baking repertoire needs an easy, gingery, spicy cake recipe in the mix. (Well, we think it does anyway, and what we say generally goes. We’re not running a benevolent dictatorship here)…

We’re doing our best to slip in as many vibrant veggie-based dishes as we can before the dark days of winter set in. Not that we have anything against braises, pies, soups, root veggies and all that comfort food you generally hoover through in winter. (Did someone say ‘roasted kūmara’?)…

When you don’t just want cake, you want damned epic cake, here’s your gig. A marble cake by any other name, this one is all about intense chocolate flavour, shot through with bright pops of orange. And if you stuff up the marbling and end up with more of an…

Are they Greek? Are they Turkish? We’re not going to step into that particularly messy fray, but let’s just say we’ve eaten our fair share of these babies on Turkish soil as part of mezze spreads. Called mücver, we’ve yet to meet anyone who dislikes these fritters…

The assignment? To turn a whole heap of English spinach into something everyone would love, and that wasn’t too, you know, spinachy. An overload of spinach tastes ever so slightly metallic. Spinach soup doesn’t ring my bells…

Just in time for some Sunday baking, these ridiculously rich buns are exactly what the doctor ordered for a leisurely long weekend breakfast. Scrub that - they’re probably not. Because they’re chockers with chocolate, sugar, various fats and evil white flour. YUM! Please, please PLEASE don’t be terrified of yeast…