Inspired by Melbourne’s City Wine Shop – a bustling Italian bistro (and bottle shop) serving masterful dishes with a balanced selection of European and Australian wines – this pasta will have you feeling like you are dining in an alfresco trattoria in 10 minutes.
Celebrating blood orange and fennel, this fresh side salad pairs well with pork or pasta dishes. It also makes a beautiful starter with pan-seared scallops.
This light, crisp salad makes a great side for a family roast. The sweetness from the corn balances the sharpness of the lemon dressing. Halve the quantity and add tuna (or another protein) for a healthy lunch-time salad.
Vegan kimchi fritters are easy to pull together on a weeknight, using cupboard ingredients. They make a satisfying meal with your favourite hot sauce and sliced avocado.
Antioxidant-rich asparagus is best in spring. You can try a mix of green and white asparagus for this tart; both work well with the sweet caramelised onions and orange notes from the olives.
Perfect for a mid-week lunch or homemade brunch, these broccoli ‘Buddha’ bowls pack a nutrient punch. Roasting the broccoli adds a lovely char, while the dried cherries lift the nutty notes from the almonds and tahini dressing.
These vegan ginger and turmeric biscuits have a lovely crunch and slightly chewy centre. The warming mix of spices and decadent snap of chocolate and crystallised ginger will take you to a happy place.
Homemade croutons are a fantastic topping for soups or salads. They beat anything store-bought, and you can get creative with the flavour.
