Vegetable dish

Fontina is a firm, mildly flavoured cow’s milk cheese that melts beautifully. Note

Kumara and coriander soup

Other mushrooms in season can be used in this dish, if you like, or if these ones aren’t available. Firmer mushrooms should be added to the pan sooner, and more delicate mushrooms should be added later. Note

To save time, use 1 1/2 cups (225g) frozen broad beans instead of double peeling fresh ones, and 1 1/2 cups (180g) frozen peas. Cook straight from frozen for about the same time. Fresh and frozen peas have very similar nutritional values. Note

To make your own pesto, process 1 1/2 cups basil leaves, 1/4 cup pine nuts and 2 chopped garlic cloves in a food processor until almost smooth. With motor running, add 1/2 cup extra virgin olive oil in a slow steady stream until combined. Transfer to a bowl, stir in 1/3 cup grated parmesan and […]

Subtle yet delightful, add the flavours of Vietnam to your menu.

Roasting these carrots with maple and mustard delivers a tangy flavour.

Roll out Luca Villari’s sensational small plates for a relaxed afternoon in the sunshine with friends

To put a fresh twist on the new season’s spring vege, Julie Biuso looks to Italy for inspiration

To put a fresh twist on the new season’s spring vege, Julie Biuso looks to Italy for inspiration

If this gratin is baked for longer than 30 minutes, it can become dry. Note

We kept the skin on the pumpkin for this recipe. It tastes good, and gives the dish a great look, too. why not give it a try? Note

You can begin making this dish up to 8 hours ahead. Cool the boiled and flattened potatoes completely, place on prepared pan, cover and refrigerate. Then all you have to do is season them, coat with oil and bake. Note

When serving soft polenta as an accompaniment to dishes with sauces, or braised or grilled poultry or meats, the consistency should be slightly thicker but not stiff. The polenta is ready when it holds its shape in a spoon. When it reaches this point, serve immediately or keep warm in a heatproof bowl over gently […]

You could replace the avocado with cucumber or shredded lettuce, the tomato with red capsicum, and the carrot with cheese. Or try using red and yellow cherry or grape tomatoes. If you make these sandwiches ahead of time, add a little lemon juice to the mashed avocado to prevent browning, then cover the sandwiches with […]

Vegetarian mince is a soy vegetable protein that looks just like regular mince and is sold refrigerated in supermarkets. These rolls freeze well before they are baked, which means you can store them for a no-fuss dinner. Simply allow an extra 20 minutes baking time when you remove them from the freezer to bake from […]

The addition of creme fraiche has a slight tang to these fluffy potatoes.

Kang kong, or water spinach, is available from Asian grocery stores. It is unrelated to spinach but tastes similar. You can use 4 bunches of English spinach instead. Blanching the kang kong before stir-frying helps retain its vibrant green colour, and also makes the stalks less tough. Note

To help the anchovies melt into the oil, squash them with the back of a stirring spoon. Note

Burrata is a cow’s milk mozzarella and is available from selected delicatessens. Note

Haloumi is a semi-hard cheese with a high melting point, so it can easily be fried or grilled. Perfect for this recipe.

An under-ripe mango adds an element of fresh and summery sweetness to this Aussie classic. Note

For best results, cook pasta until ‘al dente’ – firm to the bite but not hard. Note

Gnudi are similar to gnocchi, only made with ricotta. You could roast the pumpkin the day before if you like; store in the fridge. Note

This is the perfect soup to get you through those cold winter nights

Use a 2.5 litre capacity pie dish or baking dish. Note

Try bacon instead of salami; flavour will vary. Use walnut oil, instead of olive, for more nutty flavour. Note

Enjoy the versatility of this nutrient-loaded veggie with this flavoursome, crispy tempura cauliflower recipe. Serve with a zesty parsley dipping sauce for a real kick!

This recipe makes about 2/3 cup beetroot dip and 3/v cup tzatziki. Note

Stand sour cream at room temperature for 10 minutes before whisking with eggs. Note

Kumara is orange sweet potato. Note

You could use this filling to stuff beef or pork steaks. For a spicy touch, sprinkle some dried chilli flakes over filling before folding steak in half. Note

Look for pizza bases topped with tomato sauce. Note

To heat Lebanese bread, microwave on high (100%) for 20 seconds or until just warm. Tabouli: You’ll need one large bunch parsley. Before chopping, wash parsley to remove grit; dry well. Note

Replace honey with maple syrup, if desired. This recipe is a terrific way to get kids to eat carrots. Note

Use regular white crusty bread. Replace basil with parsley. Basil can bruise easily – chop just before using. Use any leftover basil in soups, casseroles and dips. Note

Check pastry packaging as some brands may contain animal products. Note

This takes a white to cook, but it is mostly unattended – leaving you free to do other things! Use any combination of vegies; cooking time might vary. Note

Snipping noodles makes them easier to mix through the other ingredients. Note

Try using honey sauce instead of lemon chicken sauce. Use any type of battered frozen chicken or fish. Note

Serve fritters sprinkled with a little sea salt. Note

Check ingredients on curry paste jar to make sure there is no shrimp paste. Note

Seed mix contains sunflower and pumpkin seeds. You can use either sunflower or pumpkin seeds. Note

You can bulk up this salad with shredded lettuce. Instead of cherry tomatoes, you can use 1 large tomato. White balsamic has a slightly milder taste than dark balsamic. Use any leftovers as a condiment or drizzle over grilled chicken. Note

Makes 12 You can use a bunch of asparagus instead of zucchini. Cut into 2cm pieces, toss with 1 teaspoon oil and add to the baking tray for the final 5 minutes of cooking in step 1. Note

Spice up the kitchen with methods from the Middle East

Make your own meatballs; you’ll need 600g mince. Use chopped green onion or parsley instead of coriander. Note

Ensure the broccoli is well coated with the crumb mixture so it does not dry out during cooking. Process 3 slices of bread to make crumbs. Note

Zucchini is also delicious at room temperature for a picnic or barbecue. Use the scooped out zucchini flesh in savoury muffins or frittatas. Note

Make ahead: Make risoni filling the day before; prepare and fill pumpkin just before serving. Risoni is rice-shaped pasta. Use any small pasta shape; cooking time may vary. Note

You’ll find tempura flour in most supermarkets and Asian grocery stores. Note

Don’t over-process chickpeas; they should retain some texture. Note

Wear disposable gloves when peeling beetroot. Beetroot is a good source of folate (a B vitamin). Note

To freeze, place cooled soup in airtight containers; freeze for up to 3 months. Thaw soup overnight in fridge. You can use your favourite Indian curry paste; korma and balti are mild, madras and vindaloo are hot. You can use fresh onion instead of frozen. Note

Serve sprinkled with shaved parmesan and rocket leaves. Note

Try red wine for a richer flovour. Use brie for a milder taste. Wear rubber gloves while handling beetroot. Note

Black beans, similar to kidney beans, are sold canned in specialty food shops, same delis and large fruit and vegetable markets. If unavailable, use red kidney beans. Note

Use salsa as a filling for tortillas; add shredded lettuce. Note