Grilled peach salad and a classic Bellini
Sweet or savoury, the humble peach promises playfulness and satisfaction in any dish — or in a classic Bellini cocktail.
Alice Zaslavsky Recipes
Kingfish ceviche and chipotle mayo
In summer, a little less cooking can be a fine cure. That’s what makes ceviche such a useful dish to have up your sleeve.
Cheesy does it: Cacio e pepe verde
Spaghetti with cheese, lemon, pepper, greens … what’s not to love?
Treat yourself to a Halloween feast
If Halloween parties are an annual ritual in your household, this savoury pumpkin pie will be a hit.
Nail those spring carnival canapes
These snacks are delicious as a starter or canapé — give them a whirl for spring entertaining, and serve with something fizzy.
Finger food that’s fit for a pharaoh
Top this vibrant broad bean dip with all sorts of good things, and serve with pita bread gilded with dukkah.
Risotto verde
The verde paste stirred through this risotto elevates it to operatic levels. Serve with a spring salad made with peas and parmesan.
Spring chicken soup
Spring is in the air, and if that’s got your allergies up you’ll want something hot and steamy to eat. Chicken soup, of course!
Pork Saltimbocca
Saltimbocca translates loosely as ‘jump in the mouth’ because you just can’t wait to eat it! My version has a surprising twist.
Everything Green triangles
These tasty and nutritious triangles, covered with a seedy sprinkle, are sure to put smiles on faces. And yes, you may use your hands.
Amarena cherry cake
Stone fruit and almonds are great culinary friends — they work beautifully in this amarena cherry cake made with almond meal.
Steak and asparagus: a match made in heaven
Asparagus season is always special. Team spears with slices of charred steak hewn off the bone and a bright béarnaise sauce.
When life gives you lemons, make this dessert
If you want to brighten up a dish, the citrus family is your answer. It’s also the magic ingredient in curdling cream for delicately set possets like this one.
Scallops with herb butter
Plump, fresh, local scallops are a sweet sensation and really come into their own at this time of year. These dishes are a knockout.
Flourless Irish coffee chocolate cake
Irish coffee’s classic combo – espresso, whisky and cream – goes brilliantly with couverture chocolate and cocoa in this cake.
Sticky chicky sprouts
A searing oven, a sticky sauce laced with chicken… this delicious way with Brussels sprouts is sure to turn naysayers into converts.
Tiramisu and affogato, with a difference
Tiramisu and affogato are Italian desserts that need not be messed with — but if you’re feeling adventurous, try these little twists.
This soy sauce trick is an absolute winner
This delicious Chinese-style dish makes it to our table at least once a fortnight, thanks to a trick shared by Melbourne chef Victor Liong.
Cauliflower korma and cheat’s garlic roti
Cauliflower is a terrific team player that lends itself to myriad flavours and cuisines. The family will love this creamy curry.
Stockman’s pie: three cheers for leftovers
This is shepherd’s pie reimagined, with leftover roast lamb, chunks of sweet carrot and plenty of cheesy, creamy mash.
Roasted capsicum soup; sweet potato and capsicum feta loaf
Capsicum and sweet potato are easy for our taste buds to love, especially when teamed with a salty cheese like feta.
Quick quince cake with vanilla bean labneh
When cooked, quinces transform from tough and tart to tender and sweet – but this takes time, so here are a couple of short cuts.
A truly gutsy Bolognese sauce
Spag bol is up there as one of the nation’s favourite home meals, and everyone has their variations and little tricks. Here are mine.
Lavender sugar biscuits
There’s nothing like a bouquet to brighten up your baking. Try these lavender sugar biscuits and a fruit crumble with rosewater.
Next-level pasta bake
Ricotta is a wonderfully versatile ingredient — and amazing in this pasta bake made with conchiglioni, the biggest shells you can find.
Comfort food for autumn
This week is all about the Ps – parsnips, pears, potatoes… and pudding! It’s just the sort of comfort food you crave in autumn.
Mussels: two crackers for your repertoire
Mussels have all the theatre of oysters without the steep price tag. These dishes showcase just how versatile and delicious they are.
Roasted pumpkin and lamb kofta
Roasted pumpkin is fantastic for vego guests, zhuzhed up with a refreshing green tahini dressing and finished with crunchy seeds.
Apricot jam and almond tart
This accommodating tart can be made with any sort of preserved fruit. It’s a delicious crowd-pleaser, awesome for autumn.
Cooked grapes: try it and you’ll be a convert
If you’re a fan of what a dash of wine can do for a dish, it’s time to cut out the middle man and cook the grapes instead.
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