Latest Recipes

  • Fast Ed’s bag-roasted lamb with mint, vegies and gravy

    With a subtle minty marinade and a selection of simple vegetables, this recipe guarantees you a brilliant Australian lamb dish. Plus there’s no fuss thanks to the clever oven bag.

    June 21, 2015, 1:43 am
  • Roast lamb with lemon and bay leaves

    The roasted garlic halves are wonderfully sweet and rich. Ensure every guest is served a half so they can spread the soft and gooey caramelised cloves on their lamb.

    June 21, 2015, 1:37 am
  • Thai-spiced chicken with Asian greens

    This chicken is well and truly stuffed – in a good way! Both inside the cavity and under the skin, making it sensationally succulent and incredibly flavoursome.

    June 21, 2015, 1:30 am
  • Slow-roast pork with chilli and orange

    Roast your pork in an oven-to-table roasting pan. It looks the part, keeps your meat warmer for longer on the dining table and best of all, it reduces the amount of washing up.

    June 21, 2015, 1:25 am
  • Perfect pork roast

    There won’t be a second of silence once you serve this beautiful roast to the table. First the applause, followed by a whole lot of crunching and munching on crispy crackling.

    June 21, 2015, 1:19 am
  • Fennel-rubbed pork with roast garlic mash

    You’ll have many hands offering to help you take this dish to the table, but half your crackling may be gone before it’s served if you let them!

    June 21, 2015, 1:14 am
  • Roast chicken with herby cannellini beans

    Served on a bed of parsley and tarragon beans, this hot chick will draw praise from the crowd with its lemon-infused, juice-basted crispy skin.

    June 21, 2015, 1:10 am
  • Marsala beef with mash

    Stud with pancetta, cook in marsala wine and beef consommé, then serve up with creamy potato, carrot and parsnip mash.

    June 21, 2015, 1:04 am
  • Lemon and herb chicken with risoni

    Not a drop of flavour-filled pan juices has been wasted here. The juices have been lovingly tossed with risoni and herbs. What a bed for the chook to lie in!

    June 21, 2015, 12:58 am
  • Rump of beef with horseradish and bread sauce

    Rump up your next roast with homemade horseradish and bread sauce. If the kids will be eating this dish, go easy on the addition of horseradish, as it has serious heat.

    June 21, 2015, 12:53 am
  • Herb-crusted rack of lamb with rosemary potatoes

    These lamb racks are so quaint and delicate, yet so robust in flavour. It’ll be down with the knife and fork, and away you go with your hands. Be sure to have plenty of serviettes nearby.

    June 21, 2015, 12:46 am
  • Slow-cooked lamb ribs

    Well worth the wait, you’ll be king of the grill with this rib-a-licious recipe.

    June 21, 2015, 12:38 am
  • Lamb leg with capers and capsicum

    Looking for something new? This lamb is for you! Rub with parsley, garlic and capers, then serve with herby roasted capsicum and orange.

    June 21, 2015, 12:31 am
  • Roast lamb with thyme boulangère potatoes

    This one-dish wonder means no juggling of oven space, and less washing up. Wham bam, thank you lamb!

    June 21, 2015, 12:22 am
  • Slow-roast lamb shoulder

    Marinated overnight and cooked low and slow, fill your home with the aromas of oregano and rosemary, then enjoy meat so tender it’s falling off the bone.

    June 21, 2015, 12:17 am
  • Classic rack of beef

    This rack of meaty nirvana is enough to feed eight hungry people and is roasted and ready in under two hours, garlic and eschalots and all!

    June 21, 2015, 12:12 am
  • Loin of pork with chorizo and apricot stuffing

    Oh-so juicy, packed with meaty, fruity flavours, plus crackling to seal the deal!

    June 21, 2015, 12:04 am
  • Spicy vegetable and bean stew

    This wonderful winter warmer is no fuss – and full of flavor.

    June 18, 2015, 11:20 am
  • Eggplant Indulgence That Won’t Have You Asking: “Where’s The Meat?”

    This spiced eggplant with quinoa and yoghurt recipe from Cobram Estate’s Hayley Wilkinson delivers a fiery taste of the Middle East to satisfy the biggest of appetites.

    May 26, 2015, 4:00 pm

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