We love this dish at Halloween because of the rich, vibrant orange of the roasted pumpkin nestled alongside the deep purple of the rice. (Black rice is purple when cooked!)
This recipe works just as well as a cold salad as it does when eaten warm, so leave it up to the weather and mood as to how you choose to enjoy it.
Something to note about black rice: it's rather sticky in nature, so don't expect your usual rice salad consistency, where the grains are separate and dry. Black rice, with its glorious clumpy stickiness, is a different eating experience altogether, and it's what makes it so yummy.
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.
A while ago we shared our two ingredient flatbread recipe, and it continues to be one of our most popular. Today we meet its chickpea cousin, the Besan Wrap.
Is it a wrap? Is it a crepe? Is it a tortilla? Yes! It's all of these things. It's also vegan, gluten free, versatile and very simple to make.
There are a couple of optional ingredients that you can add for flavour - feel free to experiment with different spices to suit both your palate and the fillings you want to add to your wraps.
The filling I'm sharing with you is Crunchy Roasted Black Eyed Beans. While crunchy Roasted chickpeas get plenty of attention, other Beans tend to get left out, even though they roast beautifully and make a delicious snack or hearty filling with a difference.
If you're looking for a fuss-free meal that makes you feel cosy and snug in a snap, this dish is for you. Buttered pasta is a favourite at our house, and it's one of the first things my children learned to make on their own.
Think of it as the butter version of the Italian Aglio e Olio (spaghetti with olive oil and garlic).
It has just 5 ingredients and minimal prep. While we tend to use spaghetti or linguine for this dish, I wanted to take our new organic penne pasta out for a spin, and it works beautifully!
Recipes I find invaluable to have in my repertoire are the simple, speedy ones that I can seemingly pull from thin air with next to no time and effort, yet really deliver big flavour.
This is a simple, lively dish that can be enjoyed as a snack, light supper, brunch or lunch. Slices of salty halloumi are dusted with our own in-house BBQ spice blend, grilled til golden and drizzled with honey spiked with fiery chilli. The result is salty, sweet, smokey and delicious!
I'm sure you've noticed that the Hot Honey trend has really been heating up (I couldn't resist) over the last year or so. Everyone loves a condiment, and boy has this trend of adding chilli to honey exploded! And it's understandable. The combination of spicy chilli and sweet, rich, sticky honey is truly delectable. We love how easy it is to make: literally stir some chilli flakes or powder through honey, and it's ready to be added to chicken wings, pizzas (seriously, try it!), oven-baked brie, roast veg, salad dressings and stir-fries. For a delicious vegan alternative try using maple syrup instead of honey - the chilli pairs with it beautifully.