Fragrant chicken-rice bake
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…
Roasted salmon with dried tomato and walnuts
When you’re committed to serving a whole side of salmon (which looks spectacular), the process can be nerve wracking. Overcooked salmon? No-one likes that. And if you’re going the traditional hot-baked route there’s very little margin for error…
Smoked salmon, cabbage fritter and sour cream
It had to happen sooner or later; cabbage has officially entered the zeitgeist. Remember when cauliflower was suddenly a thing? Then Brussel’s sprouts? No? Well they were and now it’s cabbage’s turn to have a little moment. Cabbage is suddenly all the rage..
Roast capsicum, feta, olives and oregano
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’?)…
Chicken schnitty tenders with caper mayo
We ask All The Questions around here. Such as, ‘what’s better than crumbed chicken?’ Parmesan-crumbed chicken, duh! And, ‘what's’ better than parmesan-crumbed chicken?’ DOUBLE parmesan-crumbed chicken, of course. That’s right…
Salmon fish cakes
Loads of cuisines have their take on a fish cake; in Thailand they're called tod mun pla and are infused with red curry paste; in Malaysia they’re called otak otak and involve grinding fish to a paste with coconut milk and spices, wrapping in banana leaves, then grilling. Delish…
Greek-ish potato salad
Potato salad. Just yum. We love us a classic version, complete with mayo, chopped boiled egg, a hint of powdered mustard and chopped chives/parsley – we don’t even mind if a smidge of very finely chopped celery finds its way in…
Russian chilled soup
Russian is not a cuisine we pretend to know well but as our Summer Of Not Cooking progresses unabated, we’re trawling the globe for inspo. Enter… okróshka! It’s the tangy, crunchy, herby, potato-y and egg-laden cold soup you never knew you’d love…
Salmon crudo with orange and lemongrass
Uugghh. Cooking. If you’re thinking nope, nope and ABSOLUTELY nope, we feel you. There’s cricket to watch, there are lawns to neglect and there are beaches calling your name. Stuff the kitchen. In this golden week between Christmas and New Year…
Sausage with braised lentils and vinegared beetroot
Use whatever sausages you darn well like here, although some are definitely better than others. The ones to avoid are the sort with super-smooth interiors, that cook to disappointing hardness and don’t really taste like much except maybe over-seasoned pureed meat. They’re full of fillers…