 If you have a well stocked pantry, you're never short of a tasty meal. We bring you a recipe that you can bring together in under 30 mins with staples like pasta, nuts and dried herbs.
As our collection of indigenous spices has grown over the years we have loved experimenting with flavours, creating new dishes and putting a fresh spin on old ones. My recipe for spaghetti with lemon myrtle, Tasmanian pepperberries, saltbush and macadamias is a celebration of Native Australian flavours. I've also included Australian pepitas, which - much like pepperberries - are taken to the next level of taste and texture when toasted. Crunchy garlic croutons are a moreish nod to the Italian inspiration, while a generous splash of lemon juice and our vibrant, NSW-produced Tawari Grove Olive Oil brings it all together. The result tastes both modern and traditional, complex but simple, sharp and zesty yet comfortingly familiar.
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 It's hard to beat a nut-laden curry.
Whether it's a cashew-rich Korma or a traditional West African Peanut soup, nuts incorporated into a spicy sauce always makes for a sumptuous and satisfying meal. I love this take on a classic Thai Red Curry.The addition of sweet potato and peanuts works so well, it's like it was meant to be. I'm keeping things simple by using a quality, shop-bought red curry paste. Feel free to make a paste from scratch, or just use your favourite brand of pre-made. I used our fresh, made-in-store peanut butter and the flavour and texture of the end result was unbeatable. Growing up, I was the designated cook in our small family from about the age of 14. My dad's New Zealand roots means he can never have enough sweet potato (or kumera) and he'd be very happy eating it with every meal! I learnt to come up with a wide variety of sweet potato recipes. This one remains a firm family favourite. We hope you love it too! A note about fresh coriander: I always use the long green stalks of the coriander, not just the leafy bits towards the top. Finely chopped and fried off with your other aromatics like ginger and garlic, coriander stalks add so much depth of flavour. Remove and discard the very bottom roots, give the coriander a good wash under the tap as dirt gets trapped in the stalks. Reserve the leafy parts for garnish and finely dice the green stalks.  It's our last recipe for 2022, so we thought why not go out with a bang!
It's rare to see a grazing platter without cheese and charcuterie. So I wanted to make some festive party fare that didn't leave dairy free,vegan or vegetarian folk out in the cold. This Grazing Platter involves 3 recipes - 2 brand new ones and an old favourite - plus a jumble of ingredients you can grab in-store to bring it all together. Now to the two new recipes. We've got a super easy cashew cheese, and a truly yummy mushroom pate. Both are vegan-friendly and can be easily adapted to suit any dietary requirements. Supporting the two stars of the platter is an old favourite that goes with them perfectly - Seed Crackers. The accompanying ingredients are mere suggestions; feel free to replicate what I've used or go rogue and make it your own! If you're new to creating a platter, here's an easy guide to building one: The key to an inviting platter is colour, focal points and a variety of small bowls and ramekins to create height and interest. Firstly assemble your ingredients, platter (or board) and a variety of small bowls. Decide what will be scattered directly onto the platter and what will be put into bowls, ramekins or jars, then arrange them around the platter. Then you can have fun adding your scatter items like nuts, dried fruit and crackers. Voila!  How appealing does the following sound: you've got guests arriving in an hour, or you're on your way to a bring-a-plate do. You need to whip up something fast, and ideally it should also be delicious, classy and have a point of difference. You have little time or energy and can't contemplate the fiddliness of making hors d'oeuvres, yet you want your offering to pack a punch.
Then follow us. This recipe for Sweet and Spicy Roasted Nuts is not only quick and easy, but has a good chance of scoring you Legendary Nibblies Contributor status for years to come. You can thank us later. For now, we cook.  Lebanese style rice and lentils is one of those unassuming, simple meals that delivers a lot of comfort, flavour and sustenance.
My recipe was inspired by the real deal - the much loved Lebanese dish, Mujadara. There are variations of it found throughout the Middle East, but the fundamental elements are always basmati rice and lentils, cooked together with aromatic spices, and served with a generous layer of caramelised onions on top. Sometimes other toppings are added. Creamy sauces like Hummus, or Tahini sauce, go wonderfully. Pomegranate molasses can be drizzled over it, or fresh Pomegranate seeds. My version calls for fried pine nuts, fresh herbs and currants, but it's more a suggestion than a rule. It's the perfect simple meal on its own, or as a side with other dishes like shawarma chicken, falafel, roasted eggplant, salads and pita bread. Leftovers make excellent patties which are perfect for a veggie burger! (See in Pimp My Recipe for instructions). |
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