Savoury

Artichokes can be prepared and eaten in 1000 different ways, but this is one of our favourites. Dom and Joanne shared a handy video explainer of them making this exact dish to our Instagram page. [...]

Artichoke and Guanciale Pasta is a classic Roman dish, very simply highlighting the delicious winter/spring produce. It is ready in no time, and is a great recipe to have up the sleeve for [...]

  Ingredients 100g crustless white bread, broken into small chunks 5 cloves of garlic 6 selery stalks, chopped roughly 2 french shallots 2 tbsp grilled capsicum strips 1 heaped tbsp Tahini 3 [...]

  Ingredients 600g boneless, skinless chicken breasts or tenders 1/4 cup Megachef oyster sauce 1/4 cup Spiral Tamari soy sauce 2 tablespoons Spiral sesame oil 4 cloves garlic, minced or [...]

  Ingredients 2 diced avocadoes 1/2 bunch of finely chopped chives 1/2 bunch of finely chopped dill 200g smoked trout (sliced into ribbons) 400g spaghettini  1/2 cup extra virgin olive oil [...]

  Ingredients 150g sesame seeds, toasted 4 fresh salmon fillets 1 egg white, lightly beaten 2 zucchini 1/2 Lebanese cucumber 1/2 cup mint leaves 1/2 cup parsley leaves 80ml Spiral organic [...]

  Ingredients 4 even-sized salmon fillets (middle-cuts preferred for roasting) 1 tablespoon olive oil SALSA VERDE 1 Garlic clove 2 cups green Herbs (for example basil, mint, parsley), finely [...]

  Ingredients 500g parsnips peeled and thinly sliced 500g Jerusalem artichokes peeled and thinly sliced 40g butter 2 garlic cloves thinly sliced  1 – 1½ cups cream 1/2 cup grated parmesan [...]

Our own family Osso Buco recipe – a favourite of the Toscanos winter table   Ingredients 2 knobs butter 500g finely chopped onion 1 large carrot, finely chopped 2 sticks celery, finely [...]

  Ingredients 375g Careme All Butter puff pastry, thawed 1 egg, lightly beaten FOR THE FILLING ¼ cup Mount Zero black lentils, rinsed 20g salted butter 1 tablespoon extra virgin olive oil 3 [...]