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Vegan Cabbage Rolls

Vegan Cabbage Rolls

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.

Baked Ricotta Courgette Flowers

Baked Ricotta Courgette Flowers

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.

Mushroom Galette with Citrus Crème Fraiche

Mushroom Galette with Citrus Crème Fraiche

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 Rhubarb Galette with Thyme Cream

Strawberry and Rhubarb Galette with Thyme Cream

Strawberry, rhubarb, almond, vanilla and a hint of black pepper make this a sophisticated summer treat.

Pappardelle Primavera

Pappardelle Primavera

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.

Traditional Greek Spinach Pie

Traditional Greek Spinach Pie

Greek spinach pie (Spanakopita) is a family favourite, blending a refreshing combination of herbs – dill, mint, parsley – with salty fetta and delicate ricotta, this recipe is perfect all year round. Serve with chilli jam or chutney.

Vegan Ginger and Turmeric Cookies

Vegan Ginger and Turmeric Cookies

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.