Entertaining

Did you know that pumpkin is a fruit, not a vegetable? That’s because the edible part is from the seed-bearing structure of the plant. October is the perfect time to enjoy this recipe as the pumpkins still taste good (and you’ll find plenty of them around as Halloween approaches!). Plus, Springtime means fresh crunchy carrots and delicious sweet potatoes too.

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Ragù is the name given to a collection of Italian pasta sauces made with meat, vegetables and occasionally, tomatoes. Bolognese is probably the best known type of ragù. But, our lamb ragú is something else! It’s easy peasy and super scrumptious, plus requires little more skill than an ability to boil water!

Most pasta sauces will pair with just about any type of pasta – such as spaghetti, fettuccine, penne, rigatoni, orecchiette or fusilli. And while certainly any of these can be used in this lamb ragú recipe without offence or any diminishment of flavour, Italian expert recommend using pappardelle if possible with this recipe.

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The humble spud unfortunately is often labelled, well, humble… boring or bland.  This couldn’t be further from the truth!  In fact, potatoes are one of the most versatile foods out there and can be cooked and served in many exciting and enticing ways.  It’s true, they’re not often the star of the meal, but their beauty lies in the fact that they pair so well with other foods, absorbing and reflecting a range of different flavours and textures.

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Peaches are the ultimate Summer fruit and it doesn’t get much better than this salad for a suggestion of sunshine and sweetness.  The juicy, perfumed peaches perfectly balance with the crisp salty pancetta and creamy smoothness of the feta.  Enjoy as a weekday meal or side dish, with a BBQ or try it next time you’re asked to bring a plate.

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If your dining table is groaning under the weight of excess catering, then don’t waste it! Let us show you how to creatively repurpose the extras into delicious next-day meals.

 

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Don’t have much time or skill for home-cooking? Good, this recipe is perfect as it allows you to take shortcuts! Most shortbread recipes entail rolling out the dough, pressing in cookie cutter shapes, and then transferring them to a baking tray. If you’re pushed for time, this process is just too fiddly.

 

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Asparagus are in season right through Spring so this is the time to get the freshest, juiciest Aussie grown beauties at the very best price. This dish, originating in Italy was historically a simple celebration of Spring. That’s because asparagus are one of the first vegetables to break through the soil after Winter and eggs of course have always been a symbol of new beginnings.

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Are you one of the many people who have only ever eaten the type of artichoke heart you buy in a jar or see on an antipasto platter? Perhaps you’re a tiny bit scared of artichokes? Love the taste but wouldn’t know where to start when it comes to prepping and cooking them?

We’re here to rescue you from this fate. In fact, we’re challenging you to get to your local green grocer, pick up some fine specimens and cook up this stuffed artichoke hearts recipe. Artichokes do look a little freaky as far as vegetables go but they’re actually very easy to cook and this dish is so delicious that we know you’ll be so proud you made it yourself!

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Simple, tasty, healthy!

The humble green pea is rather under-rated as a vegetable but this is truly unfair, as peas are impressively high in fibre and protein, rich in powerful antioxidants, all while being low in calories.

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Winter’s coming and it’s the time for some scrumptious and intensely satisfying comfort food. Here’s the perfect, restaurant-quality red wine and mushroom sauce you can whip up to enjoy alone or to impress guests at your next dinner party. As with all our recipes, it’s easy and impossible to stuff up!

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