Roast beef with pastrami topping

By Yochanan Lambiase, November 13, 2014

If you like a garlicky flavour, then before roasting, cut 3 garlic cloves into slivers and cut shallow slits all over the meat then insert the garlic slivers into the slits.

Serves: 10
Preparation: 10 minutes
Cooking: 2 hrs approx


For the herb-pastrami topper:
● 4 slices pastrami
● 1 tbsp chopped fresh thyme
● 1 ½ tsp chopped fre


Banana coconut pineapple cake

By Natalia Conroy, November 9, 2014

Makes: 1 loaf cake
Preparation: 15 minutes
Cooking: 50-60 minutes


● 165g extremely over-ripe bananas (about 3 medium bananas), mashed with a fork, plus one extra banana for the topping
● 165g plain flour
● 150g soft light brown sugar, plus 1 extra tbsp for the topping
● 130g tinned pineapple (drained weight) finely chopped


Herbed and spiced salt beef brisket

By Natalia Conroy, November 7, 2014

How you serve this and how many it serves is entirely up to you. I make it to have it in the fridge. It sits in its cooking liquor and I whip it out for sandwiches and snacks as required. It will keep about 5–7 days in the fridge in an airtight container.

Serves: roughly 6–8
Preparation: 10 minutes
Cooking: 3-3½ hours



Halloween pumpkin muffins

By Annabel Karmel, October 30, 2014

Makes 12 muffins


● 225g plain flour
● 1 tbsp baking powder
● 125g butter softened
● 125g caster sugar
● ¼ tsp salt
● 1 egg
● 200ml milk
● 1 tsp ground ginger
● 1 tsp ground cinnamon
● 100g sultanas
● 125g pumpkin, peeled and grated

To decorate
● 1 tub readymade buttercream
● Orange food colouring
● Chocolate flavoured wri


Gluten free oat and nutty granola

By Olivia Daly, October 30, 2014

I make a whole batch of this stuff and keep it in an airtight container for 2 weeks if my brother Bobby doesn't get his hands on it.


● 225g gluten free rolled oats
● 150g nuts (pecans/almonds/pistachios/hazelnuts/walnuts/etc)
● 175g sweetener (maple syrup/honey/brown rice syrup)
● 50g oil (corn oil or melted coconut oil)
● Pinch of salt (kosher or regular)


Spooky meringue bones

By Annabel Karmel, October 30, 2014

Makes 12 meringues


● 2 egg whites
● 1/8 tsp cream of tartar
● 100g caster sugar


● In a small bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.

● Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form.


Gin-cured salmon on toasted sourdough

By Natalie Coleman, October 23, 2014

Serves: 12
Preparation: 15 minutes plus 2-3 days of refrigeration


● 1 side of salmon fillet - skin on and pin boned (1kg)
● 300g rock salt
● 100ml of dry gin
● 250g caster sugar
● 1 tbsp juniper berries
● 1 tsp black peppercorns
● 35g dill, roughly chopped
● Zest of 2 lemons
● Zest of 2 limes

To serve


Crumbly date and walnut fudge

By Bethany Kehdy, October 23, 2014

This delicate Middle Eastern confection tends to crumble between your fingers, so do have a plate or a napkin on hand to put it on.


Autumn salad with pistachio pesto

By Fabienne Viner-Luzzato, October 23, 2014

Serves: 6-8
Preparation: 45 minutes


For the Salad:
● 200g curly kale
● 500g pumpkin
● 180 ml olive oil
● 6 Medjool dates
● 4–6 tbsp date syrup

For the pesto:
● 30g fresh basil
● 4/5 cloves garlic
● 150g pistachios, shelled
● 200ml olive oil
● Salt and pepper
● 2–3 tbsp balsamic vinegar


Cinnamon and apple pie

By Maxine Pacanowski, October 19, 2014

This recipe comes from the Sydney kitchen of Maxine Pacanowski and was first published in Monday Morning Cooking Club - the food, stories, the sisterhood.

To make cinnamon sugar, combine 1 tbsp of ground cinnamon with 200g caster sugar.

Serves: 10
Preparation: 20 minutes
Cooking: 1 hour 20 minutes