Roast pork with Nelly Robinson
Nelly Robinson of Sydney's Nel restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.
Roast barramundi with kale, fennel and broccoli slaw
It takes no time for roast barramundi: here, we've served a golden fillet with a kale, fennel and broccoli slaw and a scattering of dukkah to liven things up.
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Paul Carmichael’s Creole fish
Restaurant Momofuku Seiobo chef Paul Carmichael has added a modern twist to his Mother's Creole sauce recipe. Rather than smothering the snapper in the spicy sauce, Carmichael encloses the sauce and the fish in a banana leaf parcel, en-papillote style.
Peach and ginger roast turkey
Roast turkey just got more interesting. Here, we've basted it with an Asian-inspired sticky peach glaze then roasted it to a beautifully rich finish.
Baked golden trout with roe
While a baked whole trout looks impressive, it's a pretty simple procedure. We've baked this one with an aromatic riesling and lemon rind to coax out fresh flavours.
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Indian-spiced marinated turkey with two chutneys
The marinade and chutneys all benefit from being prepared ahead, giving the spicy flavours time to get to know each other - serve the turkey with a bed of rice and yoghurt so you can bring down the heat.
Garlic recipes
This pungent yet essential little bulb sets the foundation for countless dishes across the globe. Slowly roast it alongside spatchcock or whole snapper, or grind it down to thick paste for a rich alioli. When it comes to garlic, the possibilities truly are endless.
Trend spotting: Bird is the word
Chicken is the roast with the most of the moment.
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Mini lamb roast with baby carrots, kipflers and carrot-top pesto
Not all roasts create leftovers for days. With our mini lamb roast, you can enjoy the flavours of a hearty dinner in a perfectly portioned meal for two.
Roast rolled lamb loin with anchovies and rosemary
Roast lamb loin is the perfect match for anchovies and rosemary; a fragrant and salty twist on a classic dish.