Taste

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

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.

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!

During the pandemic, I have been craving the comfort and safety of home. Everyone has one meal that they associate with home. For me, it’s Greek avgolemono soup.

In Greek culture, vegan recipes come from the religious practice of fasting during Lent. This is one of my favourite recipes because it can be made with or without meat, and is brilliant hot or cold.

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.

Inspired by the classic flavours of a traditional creamy pasta – mushroom, thyme, marjoram, parmesan and crème fraiche – we’ve reimagined the dish as a summer-time mushroom galette, served with citrus crème fraiche.

Celebrating the refreshing and detoxifying properties of watermelon and fennel, this fresh side salad is perfect for a summer lunch or dinner.

These grown-up cookies are crunchy with a lingering chewiness. The sweet chocolate chips and hazelnuts are finished with sea salt flakes, for an indulgent treat.