Yoghurt

Korma comes from the Urdu word for “braised”, and most modern varieties include a rich gravy of browned onions, yoghurt and nuts.

Latest

The best bit? This simple tomato pasta comes together in double quick time.

On our hot Christmas days, this light and refreshing pudding is the kind of dessert we all need.

These fluffy, fragrant flatbreads are perfect for lunch with a squeeze of lemon and some mint yoghurt for dipping.

All the fun of a flatbread-wrapped bundle of fragrant Middle Eastern goodness, but make it meat-free.

Dill and mint are a great herb combination, they work fantastically together in this yoghurt dip.

This simple stir-and-bake loaf cake makes excellent use of abundant citrus.

The Greek brand already commands a dominant position in the market but new boss Scott Hadley wants to see it in every fridge in Australia.

Adam Liaw takes the fear out of frying with these Indian-inspired fritters and spiced yoghurt.

From Greek to plain to no added sugar, yoghurt options are proliferating in the supermarket. So which one is right for you?