Recipes

Raw chocolate fridge brownies

By Lisa Roukin, November 24, 2014

Made with wholefood ingredients, these divine brownies are truly indulgent. You have to keep them either in the freezer or fridge to prevent the topping from melting, however, remove from the fridge or freezer 30 minutes before serving. Once made, cut into squares and keep on a flat platter covered with cling film in the fridge.

Makes: 16 squares
Preparation: 30 minutes

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Ossobucco - rich, red wine stewed veal

By Lisa Roukin, November 23, 2014

This is my ultimate signature dish! When my family ask "What's for dinner?" and the answer is ossobucco, I know there's going to be a full house.

At the end of the cooking time, take the lid off to check the meat for tenderness by gently prodding it with a spoon and remove from the heat but keep warm. This dish is my all time favourite! Love, love, love - You had me at hello with this dish.

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Pasta e fagioli - borlotti bean soup

By Silvia Nacamulli, November 13, 2014

This dish is a hearty and warming Italian classic.

Serves: 4 as a starter
Preparation: 10 minutes
Cooking: 50 minutes

Ingredients:

● 300g dried borlotti beans soaked overnight and cooked or 2 cans of borlotti beans
● 1 onion, finely chopped
● 1 carrot, finely chopped
● 1 celery stalk, finely chopped
● 2 garlic cloves, crushed

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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

Ingredients:

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

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Banana coconut pineapple cake

By Natalia Conroy, November 9, 2014

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

Ingredients

● 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

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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

Ingredients

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Halloween pumpkin muffins

By Annabel Karmel, October 30, 2014

Makes 12 muffins

Ingredients

● 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

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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.

Ingredients

● 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)

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Spooky meringue bones

By Annabel Karmel, October 30, 2014

Makes 12 meringues

Ingredients

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

Method

● 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.

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Gin-cured salmon on toasted sourdough

By Natalie Coleman, October 23, 2014

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

Ingredients

● 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

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