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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.
Strawberry and yuzu ice cream is sandwiched between two layers of crisp, salty pistachio dacquoise. This recipe is great because you don’t waste the egg whites from the ice cream, and the dacquoise keeps in the freezer if well wrapped. Cut a slice and enjoy the taste of summer!
‘Gigantes’ are traditional Greek baked beans, and are best made with jumbo butter beans. The base recipe is vegan and can be eaten warm or cold with chewy sourdough.
The hummingbird cake is an Australian favourite. This recipe is deliciously moist, packed with fresh bananas and crushed pineapple, and topped with a tart lemon cream cheese frosting.
New-season peaches herald the arrival of summer. The tartness pairs beautifully with lemon verbena, while the notes of caramel add depth and sweetness.
This is our favourite chicken and mushroom pie recipe. The comforting classic is perfect for weeknights or weekends. The chicken thigh stays succulent, while the gravy has a lovely velvety viscosity.
Strawberry, rhubarb, almond, vanilla and a hint of black pepper make this a sophisticated summer treat.
Caramelised onion, fennel and ricotta pies re-create the magic of a trip to Athens. The recipe works as a main, but can also be halved and served as canapés, warm or cold.
Inspired by cupboard ingredients, this no-fuss chicken casserole will feed the whole family. Succulent chicken legs, classic Mediterranean spices and Puy lentils merge into a warming, comforting stew.
A tea-time favourite, this roulade opts for a classic combination of chocolate, vanilla and fresh raspberries.
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.
Tangy and tropical passionfruit is such a joyous fruit – especially when paired with vanilla. Enjoy this creamy ice cream on a balmy summer’s day with crushed meringue.
