This pan-fried asparagus is finished with nutty brown butter, lightly crisp capers, toasted almonds and a squeeze of lemon. An easy and elegant spring side dish ready in around 20 minutes.
Category: Meal type/courses
Leftover Roast Chicken with White Beans and Spinach
This leftover roast chicken with white beans and spinach is a quick one-pan dinner made with cannellini beans, garlic, lemon, parsley and Parmesan. It is fresh and comforting at the same time, with creamy beans, tender chicken and just enough stock to bring everything together. Because the chicken is already cooked, it is added right…
Salmon Patties with Homemade Tartare Sauce
These easy Salmon Patties turn a tin of salmon and a few everyday ingredients into a genuinely delicious dinner. Made with potato, plenty of salmon, capers, lemon, Dijon mustard and fresh herbs, they’re pan-fried until beautifully golden on the outside while staying soft and full of flaky salmon inside. There’s no flouring, dipping or crumbing…
Lemon Myrtle Butter for Fish and Seafood
This fragrant lemon myrtle butter is made with garlic, chives and lemon zest. Slice it over hot fish, prawns, scallops or shellfish for an easy finishing sauce.
Classic Australian Lemon Slice
This classic Australian lemon slice has a buttery biscuit and coconut base flavoured with plenty of fresh lemon, topped with a smooth, tangy lemon icing. It’s an easy no-bake slice made with condensed milk and simple pantry ingredients, with just the right balance of sweet and sharp. There are some recipes that really don’t need…
Mexican Green Spaghetti (Espagueti Verde)
Mexican Green Spaghetti, or Espagueti Verde, is spaghetti tossed through a creamy, vibrant green sauce made with poblano peppers, fresh coriander and cream cheese. It’s full of flavour, surprisingly simple to make and one of those dishes I discovered while travelling that I couldn’t stop thinking about when I came home. I first ate Espagueti…
Homemade Italian Giardiniera
This homemade Italian giardiniera is a colourful mix of cauliflower, fennel, carrot, celery and red capsicum, lightly cooked in a white wine vinegar brine with garlic, bay leaves, peppercorns and mustard seeds. The vegetables retain plenty of bite while absorbing the bright, aromatic flavours of the pickle. The inspiration for making giardiniera came after a…
Spring Chicken Tray Bake with Asparagus, Baby Potatoes & Lemon
There’s something about the first good asparagus of the season that immediately makes me want to change the way I’m cooking. After months of hearty winter dishes, I start craving dinners that still feel satisfying but have a little more freshness and colour about them. That was really the starting point for this Spring Chicken…
French Strawberry Tart (Tarte aux Fraises)
Strawberries were three large punnets for $10 at the markets this week, and when they look that good and are that abundant, it seems only right to make something that really shows them off. This French strawberry tart, or tarte aux fraises, does exactly that. A crisp, buttery pâte sucrée shell is filled generously with…
Moroccan Lamb Tagine Recipe with Carrots & Potatoes
This Moroccan Lamb Tagine with Carrots and Potatoes is slowly cooked with warm spices, saffron and fresh herbs until the lamb is beautifully tender and the vegetables have soaked up the aromatic broth. Marinating the lamb overnight gives the spices time to develop, while a cinnamon stick and just a touch of honey add a…