Fleet’s grilled asparagus with sheep’s-milk labne
A fresh sidekick to a roast chicken, or an easy starter on its own.
Analiese Gregory’s roasted beetroot with bottarga and crème fraîche
A rainbow dish of beets by one of Hobart's finest chefs.
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Baked sweet potatoes with goat’s cheese topping
A tricked-up version of jacket potatoes that you're going to love.
Charlie Carrington’s cos lettuce, herb and anchovy salad
Fresh, young cos and the one-two salty hit of that anchovy-capers sauce. Lettuce gets a glow up.
Celeriac and mushroom salad with parmesan
A quick salad of crunchy celeriac and raw mushrooms that suits the change of season perfectly.
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Deep-fried duck-fat potatoes
Is this the perfect way to cook potatoes? This recipe by Leonardo's Pizza Palace in Melbourne cooks the spuds not once, not twice, but thrice for an extra-crunchy crust.
Broccolini with chilli, garlic and lemon
Simplicity is always a winner when it comes to vegetables.
Honey-ginger roasted carrots by Leonardo’s Pizza Palace
Cook the carrots with the skin on, and you'll be rewarded with better flavour and texture.
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Guy Grossi’s pearl barley polenta
This version of polenta might swap out the traditional cornmeal for barley, but it's still just as hearty and comforting.
Roasted vegetables with preserved-lemon dressing
A bright, well-balanced dressing can take a roast dinner in new directions.