Aroma

This is my comfort food in winter. There is nothing better than sprinkling sea salt on crispy roast potatoes, straight out of the oven.

This pasta is the ultimate fall comfort food. It’s a creamy mix of pumpkin bechamel, topped with roast pumpkin and pine nuts.

November marks the season that cranberries start to flourish. A nod to my childhood in Australia, these Anzac biscuits combine cranberries with coconut and macadamia.

Peach Tarte Tatin, with notes of caramel, bourbon and sea salt, is a quick dessert for a weeknight or a summer gathering.

Caramelised peaches are the perfect topping for these vegan wholemeal pancakes, and make a filling weekend brunch.

Yemista are delicious hot or cold, and are great with a chunk of fetta drizzled with olive oil and sprinkled with some dried oregano.

This vegan cake, not only has an interesting cultural heritage, but only uses basic cupboard ingredients and is super easy to make.

Make these delicious corn fritters for brunch with the left over pangrattato from our ‘Chilli Prawn Pasta with Sweetcorn Pangrattato’ recipe.

Grilling the apricots brings out their full flavour potential, while the notes of thyme add a savoury element. A modern take on a classic celebration cake for life’s sweet moments!

This week I share my mum’s recipe for roast chicken. Made with a handful of quality ingredients it’s quick to prepare and creates a feeling of warmth and comfort as the gentle aroma of rosemary, lemon and chicken fill the house.

Courgette flowers mark high summer. They are often deep-fried, but I’ve decided to fill them with Italian ricotta and bake them. This recipe is ready in 30 minutes and is great for a quick summer lunch.

This week’s recipe comes from guest contributor, Neridah McMullin. Neridah is the author of seven children’s books and loves true stories and Australian history. This year her apple tree was plentiful, so she shares her favourite recipe for baking her homegrown apples into a delicious family treat.