Lamb with fennel, salsa verde and preserved lemon
A spring-ready midweek dinner, spiked with bright and spicy salsa verde.
Ben Williamson’s harissa chicken, smoked labne and charred lime
The smoke-kissed chook from Brisbane's Agnes restaurant.
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Lamb cutlets with date and almond salad
A little spice and sweetness equals this very worthy midweek meal.
Roasted cauliflower salad with yoghurt dressing and almonds
Roasted cauliflower adds extra depth of flavour to this hefty salad.
Three-hour lamb and chickpea curry
Yoghurt and buttermilk provide a creamy finish and welcome tang to this hearty curry.
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Gerard Yaxley’s Persian love cake
With a kiss of nutmeg.
Tonka’s Hyderabadi chicken biryani
A rich, spicy biryani by Melbourne restaurant Tonka.
Mild chicken curry
With India's murgh makhani as our culinary inspiration.
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Couscous with haloumi and honey-chilli apricots
A big, bold vegetarian dish, ready in minutes.
Summer tomato salad with butter beans and Bloody Mary dressing
Let the tomatoes shine in their own right.