This roasted purple cauliflower with harissa, macadamia and pickled currants recipe has been created by Adam Wolfers, executive chef at Gerard’s Bistro in Fortitude Valley, Queensland. The produce he was inspired by was purple cauliflower from The Falls Farm.
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There’s something just so comforting about the smell of freshly baked pies, not to mention how delicious it is biting into flaky layers of puff pastry. Personally, I view pies as an all-time culinary classic – and if you’re a …
Make meat-free Mondays more interesting with a spicy, cheesy, roasted head of cauliflower that will have everyone asking for seconds.
Serves 8
Prep 20 minutes
Cook 1 hour 35 minutes
2 tablespoons extra virgin olive oil
1 1/2 teaspoons …
This zesty zucchini zinger – served with fresh burrata cheese and a vibrant salsa verde – is the brainchild of Mark LaBrooy, chef and co-founder of Three Blue Ducks Restaurant group (Bronte, Byron Bay and Rosebury). Here’s what Mark has …
Looking for easy weeknight recipes that are quick to prepare and thoroughly satisfying? Then here’s one for your repertoire that combines six simple ingredients to deliver an absolute winner!
1 large aubergine
1 red capsicum
1 tomato
Salt & …
