Nutella Cream Cheese Fruit Dip by Jamieanne

A smooth and creamy fruit dip made from Nutella and cream cheese. Tastes amazing with apples!

Marinated Trevally by John Allred

A good method for preserving the wonderful flavour & texture of trevally or other similar fish such as mackerel or sardines.

Gingered carrots by Brett Ede

Bernese rosti by Brett Ede

Aussie Chicken by Chez la mere

Snapper Macadamia Nut Pesto by Benjamin Christie

While I was an apprentice chef at the Watermark restaurant in Sydney, the kitchen brigade took turns on who would create the fish of the day offering. The best fish dishes often sold out by the middle of service. Although this dish is not one of the specials we created, it is rather similar in presentation and style to those we…

Beans with Nutmeg by Brett Ede

ANZAC slice by Brett Ede

Machine Bread Made Easy and Tasty by Amanda Millen

Bread is one of the main parts of meals everywhere in the world. It can be eaten as it is with butter, used to make sandwiches, served as a snack, and eaten as a side dish. Kids especially love to eat bread dishes in their school lunches. Bread is very easy to make at home if you have a bread machine. It eliminates the need to roll…

Aussie Chicken Thighs by Nanette

This sweet and salty chicken dish is lip-smackin' good!

Giant Anzac biscuits by Brett Ede

Soy-Free Vegan Omelettes by hilda

Apple Tart - The Donna Hay way by Padma Priya Manikam

I am an ardent follower of Nigella Lawson's recipes, but recently I enjoy trying out recipes from Ausie chef Donna Hay. She teaches the "cheats" way of producing mouth watering delicacies and one being apple tart that is so easy to make that you will have your guests wanting more.

Raw Broccoli Salad Recipe by Syrie

Some vegetables are spiteful in the way they convey their goodness by making me suffer for every last vitamin and mineral, like those vicious little wheat grass shots, which might be good for me in the long run, but certainly do nothing for me in the short-term. The raw broccoli salad was different for a number of reasons. Firstly,…

Rich tomato pork by Brett Ede